Carrot Soup with Potatoes and Cream

• portions: 8 servings
• temps actif: 25 minutes
• temps total: 1 hour 10 minutes

Ingrédients

2 tablespoons butter

1 Spanish onion, chopped

6 cups reduced-fat chicken broth

5 carrots, peeled and sliced

3 small potatoes, peeled and sliced

1 teaspoon herbes de Provence

1 pinch dried thyme

1 bay leaf

salt and pepper to taste

¼ cup heavy cream

8 sprigs parsley

Instructions

Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.

Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

Nutrition

• Calories: 148 kcal
• Lipides Totaux: 7 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 0 g
• Cholestérol: 22 mg
• Sodium: 929 mg
• Glucides Totaux: 20 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 4 g
• Protéines: 4 g