Carrot Soup 'a la Louise'


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

Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins
10 + servings


  • 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


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

  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.

  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
9g Fat
11g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 124
% Daily Value *
Total Fat 9g 11%
Saturated Fat 4g 18%
Cholesterol 16mg 5%
Sodium 105mg 5%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 9%
Total Sugars 4g
Protein 1g
Vitamin C 6mg 28%
Calcium 44mg 3%
Iron 1mg 3%
Potassium 270mg 6%

* 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.