Saturday, April 22, 2017

Easy Carrot Soup

4 cups chopped carrots
3 cups chicken broth
1/2 diced onion
water to cover
4 cloves chopped garlic
1 teaspoon dried thyme
1/2 teaspoon dried tarragon
2 tablespoons heavy whipping cream (optional)

Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to cover the ingredients.  Add garlic, thyme, and tarragon. Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot and simmer the mixture until the carrots are very tender; 40 to 50 minutes.
Remove pot from heat and puree soup with an immersion blender.  Stir cream through the soup.
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