Serves 4 – 6 Ingredients:
  • 4 tablespoons butter
  • 2 shallots sliced
  • 1 medium white onion, chopped
  • 8 cloves garlic, diced
  • 1/4 teaspoon cayenne pepper
  • 8 large carrots peeled and chopped
  • 6 cups chicken broth
  • 1 cup heavy cream
  • Salt and ground black pepper to taste
  • Country Hearth Unseasoned Croutons
Directions:
Melt the butter in a large saucepan over medium heat. Add the shallots and onions and cook for about 5 minutes until translucent. Add garlic and cayenne pepper and cook an additional 1 – 2 minutes.
Add the carrots and broth and bring to a boil. Reduce heat and simmer 20 – 30 minutes until the carrots of soft.
Using a hand blender, puree the soup, or puree in small batches in a blender or food processor.
Add the heavy cream and heat through.
Season with salt and freshly ground black pepper to taste.
Serve and top with croutons.
Creamy Carrot Soup