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
Directions, Reviews, Nutrition
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.
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I made this last night for my family and we loved it. I used tons more garlic and onions and only 3 cups of water. Next time I'll luse my food processor instead of the blender and I think the processing will be quicker instead of doing it in batches. Definitely a keeper.
I cooked the carrots first for about 10 min. to speed time on the recipe and it tasted very good, so easy to make.
Serving Size: 1/6 of Recipe
Servings Per Recipe: 6
- Amount Per Serving
- Calories: 130
- Calories from Fat: 50
- Total Fat: 6g (9% of DV)
- Saturated Fat: 3.5g (18% of DV)
- Cholesterol: 15mg (5% of DV)
- Sodium: 490mg (20% of DV)
- Carbohydrates: 18g (6% of DV)
- Dietary Fiber: 4g (15% of DV)
- Sugars: 9g
- Protein: 2g
- Vitamin A: 420% of DV
- Vitamin C: 35% of DV
- Calcium: 8% of DV
- Iron: 15% of DV
*Percent Daily Values are based on a 2,000 calorie diet.