Source: Midwest Living

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Recipe Summary test

total:
30 mins
Servings:
3
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, bring carrots, chicken broth, celery, onion, and bay leaves to boiling over high heat; reduce heat. Cover and simmer for 7 to 9 minutes or until carrots are tender. Cool slightly.

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  • Discard bay leaves. Pour mixture into food processor bowl or blender container. Cover and process or blend until smooth. Return to saucepan.

  • Stir in cream*, butter, basil, and pepper. Heat through.

  • Ladle into warm bowls. Garnish with parsley. Makes 3 or 4 appetizer servings.

*

For a thinner soup, stir in a little additional cream before heating.

Nutrition Facts

160 calories; fat 13g; cholesterol 37mg; saturated fat 7g; carbohydrates 9g; mono fat 5g; poly fat 1g; insoluble fiber 2g; sugars 4g; protein 3g; vitamin a 6997IU; vitamin c 5.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 20.2mcg; vitamin b12 0.1mcg; sodium 457mg; potassium 302mg; calcium 80.8mg; iron 0.4mg.
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