Herbed Carrot Soup

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• 4 tablespoons unsalted butter or 4 tablespoons unsalted margarine
• 2 medium onions, sliced
• 6 garlic cloves, coarsely chopped
• 3 lbs carrots, peeled and sliced into 1/4-in rounds
• 1 bay leaf
• 1/3 cup long-grain rice
• 2 -3 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 8 cups organic low sodium chicken broth or 8 cups low sodium vegetable broth
• 1/4 cup heavy whipping cream
• 1 cup creme fraiche or 1 cup sour cream
• 1 cup fresh dill, chopped
• 1 cup fresh tarragon, chopped

Recipe

• 1 melt butter or margarine in a 5 qt large pot over medium high heat; add onions.
• 2 cook until onions are translucent, 5-7 mins
• 3 add garlic, carrots, bay leaf, rice, 2 teaspoons salt, pepper, and chicken or vegetable broth.
• 4 increase heat to high and bring to a boil, then reduce to medium-high and cook, uncovered, until carrots are tender, about 20 minutes.
• 5 remove from heat and let cool 10 minutes.
• 6 remove bay leaf and purée soup in batches in a blender.
• 7 return soup to pot and set over low heat.
• 8 add whipping cream and 2 cups water (if soup looks too thick, add a little more water) and cook until warmed through.
• 9 season to taste with additional salt.
• 10 serve soup hot, with crème fraîche or sour cream, dill, and tarragon.