Herbed Carrot Soup Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Rather than stirring the herbs into the soup, try setting out bowls of dill and tarragon--along with some crème fraîche or sour cream for dolloping--and let guests do the garnishing themselves.
Ingredients
- 4 tablespoons butter
- 2 medium onions, sliced
- 6 cloves garlic, coarsely chopped
- 3 pounds carrots, peeled and sliced into 1/4-in.-thick rounds
- 1 bay leaf
- 1/3 cup long-grain rice (any variety)
- 2 to 3 tsp. coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 8 cups reduced-sodium chicken broth
- 1/4 cup heavy whipping cream
- 1 cup crème fraîche or sour cream
- 1 cup fresh dill, chopped
- 1 cup fresh tarragon, chopped
Instructions
- Melt butter in a large pot (at least 5 qts.) over medium-high heat, then add onions. Cook until onions are translucent, 5 to 7 minutes. Add garlic, carrots, bay leaf, rice, 2 tsp. salt, pepper, and chicken broth.
- Increase heat to high and bring to a boil, then reduce to medium-high and cook, uncovered, until carrots are tender, about 20 minutes. Remove from heat and let cool 10 minutes.
- Remove bay leaf and purée soup in batches in a blender. Return soup to pot and set over low heat. Add whipping cream and 2 cups water (if soup looks too thick, add a little more water) and cook until warmed through. Season to taste with additional salt.
- Serve soup hot, with crème fraîche or sour cream, dill, and tarragon.
- Note: Nutritional analysis is per cup.
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