There's no less than four herbs added to this carrot soup. It's delicious and perfect for cold winter nights. Carrots are simmered with dill, marjarom, thyme, parsley, chicken stock and whipping cream. Serve with a crusty bread roll.
Wonderful!! I cut down on the fat by reducing the butter to 1 Tbl, and using fat-free half-and-half instead of heavy whipping cream. Didn't affect the taste at all! Note that 10 carrots is the same as 4 cups whole baby carrots (chop before adding). I also used 1/2 tsp. salt, and 1/8 tsp. pepper - would do that again. Be sure and puree the soup after cooking, or carrots will be chunky. Thanks for the recipe! - 27 Aug 2003 (Review from Allrecipes US | Canada)
This soup is surprisingly good! I am not even that fond of carrots. The one thing I highly recommend is making it into a puree. I tried it both ways and it is far better if you whip it all up in the blender. Plus it's a beautiful orange color! - 11 Nov 2002 (Review from Allrecipes US | Canada)
This is a wonderful recipe! I used the ingredients that I had on hand, which means that I used reduced sodium chicken broth (and I would again) and half and half instead of whipping cream. I also didn't have any marjoram or dill weed, but didn't miss it at all. I also pureed the soup prior to adding the corn starch and half and half. I would definitely make this again! - 14 Jan 2007 (Review from Allrecipes US | Canada)