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