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Nutrition Facts
Serving Size 1 (357g) Recipe makes 4 servings
Calories 167
Calories from Fat 77		(46%)
Amount Per Serving		%DV
	Total Fat 8.6g	13%
	Saturated Fat 5.2g	25%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 23mg		7%
Sodium 770mg		32%
Potassium 515mg		14%
Total Carbohydrate 18.2g		6%
	Dietary Fiber 2.4g	9%
	Sugars 3.1g
Protein 5.2g		10%
detailed view... how is this calculated?

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Recipe #63102 | 45 min | 5 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: kalla
May 27, 2003

This is a great recipe from a coworker, who got it from a Health Canada publication like 20 years ago. Kids like it, and if there are leftovers (rarely!) simmer it down and add a little butter and you have a great, healthy pasta sauce.

SERVES 4 -6 (change servings and units)

Ingredients

2 tablespoons butter, melted
1 medium onion, chopped
1 clove garlic, chopped
1 cup carrot, sliced
1 potato, peeled and diced
1 (10 ounce) can chicken broth
1 3/4 cups water
3/4 teaspoon salt
1/2 teaspoon dried tarragon leaves
1/4 teaspoon white pepper
1 cup milk

Directions

1
Sauté onion and garlic in butter for 5 minutes.
2
Add carrots and potatoes; stir to coat with butter.
3
Add chicken broth, water, salt, tarragon and pepper.
4
Cover and simmer over medium heat 15 minutes or until vegetables are well cooked.
5
Purée soup in batches in blender or food processor until smooth.
6
Pour back into saucepan.
7
Stir in milk.
8
Heat and serve.

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Featured Reviews for This Recipe

From: Melissa P.

On Nov 15, 2007

Possibly more onion than I would have liked...the potato was a nice addition but I don't know what I think of the tarragon...I think some people may have been right about the milk. Was hoping for something a little better. Maybe a carrot soup that has apple in it.

0 people found this review helpful

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From: Chef #633111

On Nov 12, 2007

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From: eatrealfood

On Oct 26, 2005

i was the kinda person that would walk on burning coal rather than eating a carrot soup, but this has made a convert out of me. i was very skeptical, but went ahead and made it with my husband's encouragement (and the excess of carrots in my fridge). we both loved it. some modifications i made were : veg broth (since i don't eat chicken), rosemary for tarragon (didn't have the latter), and fatfree half-and-half for milk (since i prefer a thicker soup).

3 people found this review helpful

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From: Chef Schmitty

On Mar 2, 2006

This was a perfect easy recipe to throw together over lunch. I had all the ingredients in my pantry. Variations: I found the amount of white pepper a little overpowering. I also added some ginger for a little more punch. Fabulous still!

2 people found this review helpful

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