Carrot-Potato Soup
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Carrot-Potato Soup
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Cozy up with this sweet and savory Carrot-Potato Soup complete with herbes de Provence.
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Ingredients
- 2 tablespoons butter unsalted
- 1 yellow onion chopped, medium
- 6 cups chicken broth low-sodium
- 5 carrot peeled and sliced, medium
- 3 russet potato peeled and sliced, medium
- 1 teaspoon herbes de provence
- 1 pinch thyme dried
- 1 bay leaf
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1/4 cup heavy cream
- 8 fresh parsley for garnish, sprigs
Instructions
- Melt butter in a large pot over medium heat until foaming. Sauté onion until soft and translucent, about 5 minutes.
- Add chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf to the pot. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer until vegetables are tender, approximately 30 minutes.
- Carefully transfer the soup to a blender, filling only halfway to prevent overflow. Cover with a lid and a kitchen towel for safety, and blend starting with quick pulses, then continuously until smooth. Work in batches if necessary.
- Serve the pureed soup into bowls, drizzle with heavy cream, and garnish with a sprig of parsley.
Nutrition Information
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Calories
164kcal
(8%)
Carbohydrates
22g
(7%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.1g
(5%)
Cholesterol
16mg
(5%)
Sodium
87mg
(4%)
Potassium
642mg
(14%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
6658IU
(133%)
Vitamin C
9mg
(10%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 87mg | 4% |
| Potassium | 642mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 6658IU | 133% |
| Vitamin C | 9mg | 10% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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