Recipe: Creamy Carrot Soup by La Grotta, Atlanta, GA

Recipe courtesy of La Grotta, Atlanta. Photo by the Atlanta Journal Constitution.

La Grotta’s Creamy Carrot Soup

Hands on: 20 minutes

Total time: 45 minutes

Serves: 8

3 tablespoons unsalted butter

1 large onion, diced

1 celery stalk, diced

3 bay leaves

2 large sprigs of thyme

8 cups chicken stock

2 pounds carrots, coarsely chopped

3 cups heavy cream

Salt and pepper

Pinch freshly grated nutmeg

Dill sprigs, for garnish

In a large saucepan, melt butter over medium heat. Add onions, celery, bay leaves and thyme and saute 5 minutes or until onion begins to soften. Stir in chicken stock and carrots and bring mixture to a boil. Reduce heat and simmer until carrots are tender, about 20 minutes. Add cream and simmer 3 minutes. Remove bay leaves and thyme sprigs.

Using an immersion blender, or in the jar of a blender, process soup until it is smooth. Season to taste with salt, pepper and nutmeg. Garnish with dill, if desired.

Per serving: 425 calories (percent of calories from fat, 75), 14 grams protein, 16 grams carbohydrates, 3 grams fiber, 40 grams fat (23 grams saturated), 134 milligrams cholesterol, 114 milligrams sodium.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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