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Cream of Carrot Soup

• ADD TO COOKBOOK
This is a great make-ahead soup. I’ll cook up a batch and take it for lunches during the week. You can also freeze it and thaw when needed. I garnish mine with low fat sour cream.

INGREDIENTS

  • 4 tbsp butter
  • 1 lb carrots, sliced
  • 1 large onion, sliced
  • 1 medium potato, sliced
  • 1 bay leaf
  • 3 cups chicken broth
  • 1/2 tsp curry powder
  • 1/2 tsp marjoram
  • Salt and pepper
  • 1 cup heavy cream

    • PREPARATION

    Melt butter in saucepan. Add the carrots, onion and potato; cook for 10 minutes. Stir occasionally. Add the bay leaf, chicken broth, curry powder, and marjoram. Bring to a boil; lower heat and simmer until all the vegetables are tender. Remove the bay leaf. Puree with a blender or food processor. Stir in cream; add salt and pepper to taste. Add extra chicken broth if soup is thick.
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