Ingredients
4 cups chopped carrots
3 cups chicken broth
0.5 onion, sliced
4 cloves garlic, smashed
1 teaspoon dried thyme
0.5 teaspoon dried tarragon
2 tablespoons heavy cream
Directions
1
In a large pot, combine the carrots, chicken broth, onion, garlic, thyme, and tarragon. Add water to cover the ingredients.
2
Bring to a boil, then reduce heat to medium-low and cover the pot. Simmer until carrots are tender, about 40-50 minutes.
3
Remove the pot from heat and carefully puree the soup with an immersion blender until smooth.
4
Return the pot to medium heat and cook until warmed through, approximately 5 minutes. Stir in the heavy cream.
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