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Savory Carrot Soup
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

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
2 Fat , 1 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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4 tbsp  Margarine, 80% fat, unsalted
1 each  medium onions
2 each  medium garlic cloves
10 each  medium carrots
6 cup  low fat unsalted chicken broth
1 pinch  dried dill weed
1 pinch  dried marjoram
1 pinch  ground thyme
1 pinch  chopped parsley
1 pinch  salt
1 pinch  black pepper
3 tbsp  cornstarch
0 1/2 cup  Cream, whipping, heavy
  1. In a large Dutch oven, melt the margarine, add the onion and the garlic, and sauté until light golden.
  2. Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley, salt, and pepper to taste.
  3. Reduce heat to low and let simmer until carrots are to desired tenderness.
  4. Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well.
  5. Add the cream and let simmer another 15 minutes (do not boil).

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