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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Savory Carrot Soup

Source: dLife

A creamy carrot soup with thyme, dill, marjoram, and parsley.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	143.9

Total Carbs	9.7 g

Dietary Fiber	2.0 g

Sugars	3.8 g

Total Fat	10.1 g

Saturated Fat	3.9 g

Unsaturated Fat	1.5 g

Potassium	29.5 mg

Protein	4.0 g

Sodium	135.8 mg

Dietary Exchanges 10.1 Fat, 1.2 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 tbsp Margarine, 80% fat, unsalted 1.0
1 each medium onions 2.0
2 each medium garlic cloves 10.0
10 each medium carrots 6.0
6 cup low fat unsalted chicken broth 1.0
1 pinch dried dill weed 1.0
1 pinch dried marjoram 1.0
1 pinch ground thyme 1.0
1 pinch chopped parsley 1.0
1 pinch salt 1.0
1 pinch black pepper 3.0
3 tbsp cornstarch 0.5
0 1/2 cup Cream, whipping, heavy

Directions

In a large Dutch oven, melt the margarine, add the onion and the garlic, and sauté until light golden.
Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley, salt, and pepper to taste.
Reduce heat to low and let simmer until carrots are to desired tenderness.
Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well.
Add the cream and let simmer another 15 minutes (do not boil).