With its vibrant color and rich, smooth texture, this carrot soup offers a delicious, fresh taste and a vitamin-rich, nutritious boost.
- 3 tablespoons butter
- 1 1/2 cups chopped onion
- 8 large fresh thyme sprigs
- 2 bay leaves
- 1 large clove garlic, chopped
- 2 pounds peeled baby carrots
- 4 cups water
- 2 to 3 teaspoons MAGGI Instant Chicken Flavor Bouillon
MELT butter in large saucepan over medium-high heat. Add onion, thyme, bay leaves and garlic; cook, stirring occasionally, for 5 minutes or until onion is tender. Add carrots, water and bouillon; stir. Bring to a boil; reduce heat to medium-low. Cover; cook for 35 minutes or until carrots are very tender. Remove and discard bay leaves and thyme stems.
PLACE 2 cups soup mixture in blender; cover. Blend until smooth. Continue to blend in small batches. Pour into large serving bowl or individual bowls.
VARIATION: For Creamy Carrot Soup, stir in 1 cup NESTLÉ CARNATION Evaporated Fat Free Milk after soup has been blended.
VEGETARIAN VARIATION: Substitute 3 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes for the chicken bouillon.
Review This Recipe
I cooked the carrots first for about 10 min. to speed time on the recipe and it tasted very good, so easy to make.
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