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Ingredients
US|METRIC
4 SERVINGS
- 8 large carrots (peeled and cut into ½ inch rounds)
- 1/2 onions (cut into 8 wedges)
- 3 garlic cloves (skin left on)
- 2 Tbsp. butter (melted)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 5 cups vegetable stock
- 2 sprigs tarragon leaves (removed)
- 1/3 cup heavy cream
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Directions
- Preheat your oven to 400 degrees F. Place carrots, onions and garlic onto a baking sheet and drizzle with melted butter. Toss together the vegetables and butter then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- Bake in the oven for 30-40 minutes until carrots are tender and caramelized. A few minutes before your vegetables are ready to be removed from the oven, heat up your vegetable stock and tarragon leaves in a stockpot over medium high heat. When the vegetables are done, squeeze the garlic out from its skin and add it and the rest of the veggies to the stock.
- Use a KitchenAid® Pro Line® Series Cordless Hand Blender to blend the soup until smooth. Lower the heat and add the cream and additional salt to taste. Serve warm.
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