Simple Carrot Soup

This soup is low-calorie, high-flavor comfort food and favorite in my house on a chilly autumn evening.

Step: 1

Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.

Step: 2

Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.

Step: 3

Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth.

Step: 4

Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.

Per Serving: 114 calories; protein 6.4g; carbohydrates 16.4g; fat 3.1g; cholesterol 10.2mg; sodium 391mg.

The name of “stew” can process to both a food and a cooking method. Stewing involves slowly cooking piece of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.