Cream of Carrot Soup
Serves: 4-6
  • 2 tbsps olive oil
  • 1 onion, chopped
  • 2 tsps minced garlic
  • 1 tsp dried rosemary
  • 1 tsp ground thyme
  • 1 tsp dried parsley
  • Salt & pepper, to taste
  • 6 large carrots, peeled and chopped
  • 1.5 cups chicken broth
  • 1 cup cream (I used half & half)
  1. In a large pot, fry onions with olive oil and garlic until translucent. Add spices and seasonings and stir until fragrant. Add carrots and chicken broth and bring to a boil, then reduce heat and summer for 20 minutes or until carrots are fork tender. Transfer (carefully) to a blender or food processor until smooth. Return to pot, season more if necessary, and stir in cream before serving.
Recipe by The Domestic Blonde at