Herbed Carrot Soup
Herbed Carrot Soup is a gluten free and vegetarian main course. This recipe makes 4 servings with 607 calories, 20g of protein, and 33g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Head to the store and pick up garlic, carrots, dill, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.
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 pure 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 crme frache or sour cream, dill, and tarragon.