Carrot Soup

Ingredients

• 4 tablespoons butter
• 2 medium onions, sliced
• 1 sprig thyme
• 2 ½ pounds carrots, peeled and sliced (about 6 cups)
• Salt
• 6 cups chicken broth

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    248 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 14 grams sugars; 8 grams protein; 27 milligrams cholesterol; 545 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6 to 8

Preparation

1. In a heavy-bottomed pot, melt the butter. When it starts to foam, add the onions and thyme and cook over medium-low heat until tender, about 10 minutes. Add the carrots, season with salt and cook for 5 minutes. Pour in the broth, bring to a boil and then simmer until the carrots are tender, about 30 minutes. Season to taste with salt. For a smooth soup, use a blender and puree until smooth.

1 hour