Best Carrot Thyme Soup Recipes

CARROT SOUP WITH THYME AND FENNEL

Steps:

• Melt 1/4 cup butter in large saucepan over medium-low heat. Add carrots, onion, leek, garlic, 1/2 teaspoon thyme and fennel seeds; stir to coat. Cover; cook until onion is translucent, stirring occasionally, about 15 minutes. Add 5 cups broth. Bring to simmer. Cover partially; simmer until carrots are very tender, stirring occasionally, about 40 minutes. Cool slightly. Working in batches, purée soup in blender. Return to pan. Thin to desired consistency with more broth. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill.)
• Bring soup to simmer. Ladle into bowls. Sprinkle with additional thyme.

CARROT-THYME SOUP

Steps:

• Combine 3 pounds baby carrots, 8 cups vegetable stock and 2 thyme sprigs in a pot. Bring to a boil, then reduce the heat and simmer until the carrots are very tender, 45 minutes to 1 hour; discard the thyme. Carefully puree the soup in a blender in batches (or use an immersion blender). Return to the pot, stir in 1/3 cup honey and 1/2 cup heavy cream and warm over low heat (thin with warm stock, if needed). Season with salt and pepper. Garnish with a few thyme leaves.

CARROT SOUP WITH THYME AND FENNEL FROM STEPHANIE FINE

Steps:

• see above

CARROT-THYME SOUP WITH CREAM

Steps:

• Combine the carrots, stock and thyme in a pot. Bring to a boil, and then reduce the heat to low and simmer for 45 minutes to 1 hour.
• Remove from the heat and transfer the soup in two batches to a blender (or you may use an immersion blender). Puree the soup completely, and then stir in the honey and cream. Taste, and then add salt and pepper as needed. Use a little warm broth if the soup needs thinning.
• Serve while warm with a few thyme leaves on top.
• To freeze: Allow the soup to cool, ladle into freezer-proof quart or pint containers with lids and place in the freezer.
• To thaw and cook: Place the soup container in the refrigerator for 24 hours to slowly thaw, or place it in a bowl of cool water for 45 minutes to 1 hour. Heat the thawed soup in a sauce pan over medium-low heat until warmed through, about 15 minutes.

CARROT THYME SOUP

Steps:

• Melt butter with the oil in pan.
• Saute the onion and garlic in mixture till onions are limp.
• Add carrots and toss to coat.
• Add stock, champagne, thyme, parsley and sugar. Simmer till carrots are crisp-tender.
• Puree in small batches and return to pan.
• Reheat and season with salt and pepper. Add more sugar if needed.

CURRIED CREAM OF CARROT SOUP WITH GINGER & THYME

Steps:

• In a large soup pot melt butter and sauté onions, ginger,& garlic until translucent.
• Mix in curry, cinnamon, bay& fresh thyme.
• Add carrots, stock, salt& pepper and bring to a boil.
• Reduce flame and allow to simmer until carrots are tender (about 15 minutes).
• Remove from heat.
• Remove bay leaves.
• Puree soup.
• Whisk in half& half cream.
• Garnish soup with fresh cut chives.

CARROT SOUP WITH THYME

Steps:

• Simmer carrots in broth 15 minutes. Sauté onions in butter. Add thyme. Sauté 5 minutes longer or until soft. Add carrots and onions to food processor with broth. Process until large pieces are pureed. This may take several batches. Add hot pepper sauce and stir to incorporate.

CARROT THYME SOUP

Steps:

• Combine chicken broth and carrots, bring to boil and simmer for 20 minutes or until tender. Puree the mixture in batches, and add back to the stock pot. In a seperate pan saute the onion in butter over moderate heat until softened. Add the flour and continue cooking for 2 minutes, stirring constantly. Add the above onion mixture to the soup along with the cream, thyme and nutmeg. Season to taste with salt & pepper. Bring to boil for 5 minutes and garnish with fresh thyme before serving.