Name: Carrot Soup with Potatoes and Cream
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 1
Ingredients: 2 tablespoons butter; 1 Spanish onion, chopped; 6 cups reduced-fat chicken broth; 5 carrots, peeled and sliced; 3 small potatoes, peeled and sliced; 1 teaspoon herbes de Provence; 1 pinch dried thyme; 1 bay leaf; salt and pepper to taste; 0.25 cup heavy cream; 8 sprigs parsley

Carrot Soup with Potatoes and Cream

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Prep Time:
25 minutes

Cook Time:
45 minutes

Total Time:
70 minutes

Creamy potato and carrot soup infused with thyme and French herbs, finished with a dollop of cream and fresh parsley.

Ingredients:

2 tablespoons butter
1 Spanish onion, chopped
6 cups reduced-fat chicken broth
5 carrots, peeled and sliced
3 small potatoes, peeled and sliced
1 teaspoon herbes de Provence
1 pinch dried thyme
1 bay leaf
salt and pepper to taste
0.25 cup heavy cream
8 sprigs parsley

Instructions:

In a large pot, melt butter over low heat until foamy. Add onion and sauté until translucent, about 3-4 minutes. Stir in chicken broth, carrots, potatoes, herbes de Provence, thyme, bay leaf, salt, and pepper. Increase heat to medium-high, bring to a boil, then reduce to low and simmer until potatoes are tender, about 30 minutes.
Transfer the soup to a blender, filling it only halfway. Secure the blender lid with a folded kitchen towel and pulse a few times before blending continuously until smooth. Divide the pureed soup into eight bowls, then swirl each with 1/2 tablespoon of heavy cream and top with a sprig of parsley for garnish.

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