With its vibrant color and rich, smooth texture, this 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
4 teaspoons MAGGI Reduced Sodium Chicken Flavor Instant 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.
Makes 6 servings.
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.
Nutritional Information Per Serving (1/6 of recipe): Calories: 130 Calories from Fat: 50 Total Fat: 6 g Saturated Fat: 3.5 g Cholesterol: 15 mg Sodium: 590 mg Carbohydrates: 19 g Dietary Fiber: 4 g Sugars: 9 g Protein: 2 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.