Teresa's Recipes
Creamy Carrot and Thyme Soup
This luscious creamy carrot and thyme soup is a warm embrace in a bowl, bursting with the vibrant sweetness of fresh carrots and the earthy aroma of thyme. Perfect for chilly evenings or as a soothing starter, this soup marries comfort and elegance, making it a delightful addition to any meal. Historically, carrots have been a staple in European cuisine for centuries, often used for their natural sweetness and versatility, creating comforting dishes like this one.
Ingredients
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 2 cloves, minced Garlic
- 4 cups, chopped Carrots
- 1 teaspoon Dried thyme
- 4 cups Vegetable broth
- 1/2 cup Heavy cream
- For garnish Fresh thyme leaves
- To taste Salt
- To taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 220
- Fat: 14g
- Carbs: 20g
- Protein: 3g
- Sodium: 300mg
- Sugar: 4g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
- Stir in the chopped carrots and dried thyme, cooking for another 3-4 minutes until the carrots begin to soften.
- Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the carrots are fork-tender.
- Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the mixture in batches to a regular blender and blend until creamy.
- Stir in the heavy cream, mixing well. Season with salt and pepper to taste.
- Allow the soup to simmer for an additional 5 minutes to heat through.
- Serve hot, garnished with fresh thyme leaves for an aromatic touch.
Tips
- For added depth, try roasting the carrots before adding them to the soup.
- You can add a splash of lemon juice at the end for a bright finish.
- For a vegan version, substitute heavy cream with coconut milk or cashew cream.