Carrot Soup 'a la Louise'

Name: Carrot Soup 'a la Louise'
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 10 + servings
Ingredients: 4 tablespoons margarine; 1 onion, chopped; 2 cloves garlic, minced; 10 carrots, sliced; 6 cups chicken stock; 1 pinch dried dill weed; 1 pinch dried marjoram; 1 pinch dried thyme; 1 pinch dried parsley; salt to taste; ground black pepper to taste; 3 tablespoons cornstarch; ½ cup heavy whipping cream

Rating: 4.57 stars

58 Ratings
59 Reviews
6 Photos

Now this is a good for the eyes kind of soup, but yet so tasty.

By Lise P.

Gallery

Recipe Summary test

prep:

20 mins

cook:

45 mins

total:

65 mins

Servings:

Yield:

10 + servings

Nutrition Info

Directions

Step 1
In a large Dutch oven, heat the margarine, add the onion and the garlic, and saute until light golden.

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Step 2
Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley and salt and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness.
Step 3
Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 minutes (do not boil). Bon Appetit!

Nutrition Facts

Per Serving:

124 calories; protein 1.2g; carbohydrates 10.9g; fat 8.9g; cholesterol 16.3mg; sodium 105.4mg. Full Nutrition

Reviews (59)

Most helpful positive review

KRANEY

11/06/2005

Wonderful!! I cut down on the fat by reducing the butter to 1 Tbl and using fat-free half-and-half instead of heavy whipping cream. Didn't affect the taste at all! Note that 10 carrots is the same as 4 cups whole baby carrots (chop before adding). I also used 1/2 tsp. salt and 1/8 tsp. pepper - would do that again. Be sure and puree the soup after cooking or carrots will be chunky. Thanks for the recipe! Read More

Helpful

(36)

Most helpful critical review

ROGAMIL

01/19/2004

Although this soup smelled fanstatic and looked beautiful my husband and I were underwhelmed by its flavor. I used rather large "pinches" of the seasonings but the soup still tasted rather bland. If I had ordered it in a restaurant I wouldn't have been disappointed but neither would I have been eager to order it again. If you like subtly flavored food then definitely give this recipe a try but if you prefer more robust flavors (as I do) you may want to give this recipe a miss. Read More

Helpful

(5)

58 Ratings

5 star values: 37
4 star values: 18
3 star values: 2
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

KRANEY

11/06/2005

Helpful

(36)

STYLISHCHIK

04/18/2003

This soup is surprisingly good! I am not even that fond of carrots. The one thing I highly recommend is making it into a puree. I tried it both ways and it is far better if you whip it all up in the blender. Plus it's a beautiful orange color! Read More

Helpful

(28)

risa89103

01/14/2007

This is a wonderful recipe! I used the ingredients that I had on hand which means that I used reduced sodium chicken broth (and I would again) and half and half instead of whipping cream. I also didn't have any marjoram or dill weed but didn't miss it at all. I also pureed the soup prior to adding the corn starch and half and half. I would definitely make this again! Read More

Helpful

(24)

Gregory Miles Blumenthal Schar

02/13/2007

Wow! I can't get enough of this soup! The subtle blend of flavors is perfect. It's a great accompaniment to quiches sandwiches or hearty salads. I use vegetable broth instead of chicken and half & half instead of cream. Yum! Read More

Helpful

(12)

LINDA_X

02/04/2003

I made this soup last year and my family loved it. Let's just say my family doesn't do soups. Especially not carrot but they loved this one! Caught me by suprise how easy it was and how great it tasted. Highly recommend it. Thanks for sharing it. Linda. Read More

Helpful

(10)

Char

12/30/2004

I made this soup because I had tons of carrots and needed a way to use them up fast. I had never had carrot soup before. I was very suprised that everyone loved it..including two picky toddlers! I prepared the ingredients just as written then I smoothed it out with an emulsion blender and added some crumbled crisp-cooked bacon on the top. I will be making this again. Thanks for the great recipe! Read More

Helpful

(9)

RAMSEES

06/07/2007

A thick rich creamy DELICIOUS soup. We really enjoyed it for dinner last night. And I have been making soup for 2 years now every Wednesday and this is one of the best I've made. One thing tho ---use a food processor to slice the carrots --I did mine by hand & it took forever to do. Read More

Helpful

(7)

GOGOLF

10/02/2002

Awesome soup! Elegant first course. Haven't tried it on the kids yet but certainly will. Read More

Helpful

(6)

LARDOG

08/05/2003

I LOVE carrot soup but have never made it myself.Come to think of it I don't make many soups myself but this intrigued me because of the dill.The 1st time I ever had carrot soup it had dill & that set the pace for my love of it.This was a good recipe but I used fresh dill & found I really had to put a lot in to get the flavor that I like.Due to previous reviews I choose not to cut the carrots up but to grate them & after trying the "finished" product decided to puree 2/3rd of it. This way it was smoother but still left a bit of the "chunkiness". Read More

Helpful

(6)

ROGAMIL

01/19/2004

Helpful

(5)

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Back to Carrot Soup 'a la Louise'

All Reviews for Carrot Soup 'a la Louise'

- of Reviews

Carrot Soup 'a la Louise'

Servings Per Recipe: 10
Calories: 123.9

% Daily Value *

protein: 2 %

carbohydrates: 4 %

dietary fiber: 9 %

sugars:

fat: 14 %

saturated fat: 18 %

cholesterol: 5 %

vitamin a iu: 248 %

niacin equivalents: 7 %

vitamin b6: 8 %

vitamin c: 9 %

folate: 4 %

calcium: 4 %

iron: 3 %

magnesium: 4 %

potassium: 8 %

sodium: 4 %

thiamin: 8 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.