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Herbed Carrot Soup

David Prince
Total time 1 hr, 15 mins
Yield Makes about 3 1/2 qts. (serving size: 1 cup)
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.


  • 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

Nutrition Information

  • calories 184
  • caloriesfromfat 54 %
  • protein 4.3 g
  • fat 11 g
  • satfat 7 g
  • carbohydrate 17 g
  • fiber 3.3 g
  • sodium 821 mg
  • cholesterol 29 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. Serve soup hot, with crème fraîche or sour cream, dill, and tarragon.

  5. Note: Nutritional analysis is per cup.