Carrot Soup

  • 4 tablespoons butter
  • 1 1/2 cups chopped onion
  • 1 pound carrots, peeled and sliced
  • 2 fresh jalapeno peppers, seeded and sliced
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • 5 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon salt, or to taste
  • 3 tablespoons chopped cilantro

Melt the butter in a heavy pot over medium heat.  Stir in the onion, carrots and jalapeno.  Sauté, stirring often, for 10 minutes.

Add the thyme, bay leaf and broth and bring to a boil.  Reduce to simmer and cook, partially covered about 25 minutes or until the carrots are tender.  

Remove bay leaf.

Purée in the blender and return to the pot.

Whisk in the cream and season to taste with salt

.Reheat, but do not boil

Serve hot, topped with chopped cilantro.

Serves 6 to 8.

Marilyn Harris

Marilyn Harris

Welcome to my web page. I hope you will visit often and enjoy using the recipes we post for you here. They are recipes that have been requested on the show on Saturday afternoon and some are from my cookbooks and my own kitchen, while others are... Read more

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