CARROT SOUP WITH THYME AND FENNEL FROM STEPHANIE FINE

CARROT SOUP WITH THYME AND FENNEL FROM STEPHANIE FINE image

Yield 4

Number Of Ingredients 28

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Estimated Times
Preparation Time: 15 mins
Cooking Time: 50 mins
Servings: 4
1 T butter
1 T olive oil
6 medium carrots, peeled, chopped
3/4 C chopped onion
3/4 C chopped leek (white and pale green parts only)
2 garlic cloves, chopped
1/2 tsp. chopped fresh thyme
1/4 tsp. fennel seeds
5 C (or more) vegetable broth or No-Chicken Broth (by Imagine)
Garnish: additional chopped fresh thyme
Melt butter and olive oil in large saucepan over medium-low heat.
Add carrots, onion, leek, garlic, 1/2 tsp. thyme and fennel seeds; stir to coat.
Cover; cook until onion is translucent, stirring occasionally, about 15 min.
Add 5 C broth.
Bring to simmer.
Cover partially; simmer until carrots are very tender, stirring occasionally, about 40 min.
Cool slightly.
Using an immersion blender, puree soup in pot. If you don't have an immersion blender, working in batches, puree soup in blender.
Return to pan.
Thin to desired consistency with more broth.
Season with salt and pepper. (Can be made 1-2 days in advance. Cool slightly. Cover and chill.)
Bring soup to simmer.
Ladle into bowls.
Sprinkle with additional thyme.