Approx 4 servings
4 cups chopped carrots
3 cups fat-free chicken broth
½ onion, sliced
water to cover
2 cloves garlic, smashed
1 teaspoon dried thyme
½ teaspoon dried tarragon
2 tablespoons heavy whipping cream
1/2 t corriander
Dash of cumin
1 t lemon juice
Combine carrots, chicken broth, and onion in a large pot
Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon, or fresh basil if you don’t have tarragon
Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes
Remove pot from heat and cool soup for 10 minutes
Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth
Return pot to medium heat and cook until reheated, about 5 minutes
Can 1/2 & 1/2, honey or cream