Name: Carrot Soup
Prep time: 15 s
Cook time: 45 s
Total time: 60 s
Yield: 6
Ingredients: 3 tablespoons butter; 1 1/2 cups chopped onion; 8 large fresh thyme sprigs; 2 bay leaves; 1 large clove garlicchopped; 2 pounds peeled baby carrots; 4 cups water; 2 to 3 teaspoons MAGGI Granulated Chicken Flavor Bouillon

Ingredients

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

The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

Make It

Step 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.

Step 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.