With its vibrant color and rich, smooth texture, this soup offers a delicious, fresh taste and a vitamin-rich, nutritious boost.

Carrot Soup

3 tablespoons butter
1 1/2 cups chopped onion
8 large fresh thyme sprigs
2 bay leaves
1 large clove garlic, chopped
2 pounds peeled baby carrots
4 cups water
4 teaspoons MAGGI Reduced Sodium Chicken Flavor Instant Bouillon

1. Melt butter in large saucepan over medium-high heat. Add onion, thyme, bay leaves and garlic; cook, stirring occasionally, for 5 minutes or until onion is tender. Add carrots, water and bouillon; stir. Bring to a boil; reduce heat to medium-low. Cover; cook for 35 minutes or until carrots are very tender. Remove and discard bay leaves and thyme stems.
2. Place 2 cups soup mixture in blender; cover. Blend until smooth. Continue to blend in small batches. Pour into large serving bowl or individual bowls.

Makes 6 servings.

Estimated Times
Preparation Time: 15 mins
Cooking Time: 45 mins