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

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Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
10
Yield:
10 + servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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

124 calories; protein 1.2g 2% DV; carbohydrates 10.9g 4% DV; fat 8.9g 14% DV; cholesterol 16.3mg 5% DV; sodium 105.4mg 4% DV. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(36)

Most helpful critical review

Rating: 3 stars
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
(5)
57 Ratings
  • 5 star values: 36
  • 4 star values: 18
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
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
(36)
Rating: 5 stars
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
(28)
Rating: 5 stars
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
(24)
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Rating: 5 stars
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
(12)
Rating: 5 stars
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
(10)
Rating: 5 stars
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
(8)
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Rating: 5 stars
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
(7)
Rating: 5 stars
10/02/2002
Awesome soup! Elegant first course. Haven't tried it on the kids yet but certainly will. Read More
(6)
Rating: 4 stars
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
(6)
Rating: 3 stars
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
(5)