1. In medium skillet melt butter. Add shallots and cook, stirring often, until tender and golden, about 5 mins.
2. Place the carrots in a large slow cooker. Add the shallots, broth, water, and salt and pepper. Cook on high for 6 hrs, or until the carrots are tender.
3. Let cool slightly, Puree until smooth. Serve hot or chill for several hours or overnight.
4. Just before serving whip cream with chilled beaters until light. Fold in the herbs. Spoon soup into bowls and top each with a dollop or the herbed cream and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (6296g)|
|Recipe Makes: Servings|
|Calories from Fat: 6858 (64%)|
|Amt Per Serving||% DV|
|Total Fat 762g||1016 %|
|Saturated Fat 226.1g||1130 %|
|Monounsaturated Fat 312.1g|
|Polyunsanturated Fat 159.3g|
|Cholesterol 3741.1mg||1151 %|
|Sodium 3437.8mg||119 %|
|Potassium 9280.4mg||244 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 912.9g||1304 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 10753
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