Driftless Market - Local Food, Deli and ArtCarrot Soup with Thyme and Fennel
Summary
| Yield | |
|---|---|
| Source | Adapted from Bon Appetit |
| Prep Time | 1 hour |
| Recipes | Soups |
Description
This is a scrumptious soup that is great for cold days!
Ingredients
- 1⁄4 c (1/2 stick) butter or canola oil
- 6 medium carrots, peeled, chopped
- 3⁄4 c Chopped Onion
- 3⁄4 c chopped leek (white and pale green parts only)
- 2 clv garlic cloves, chopped
- 1⁄2 t chopped fresh or 1/4 tsp dried thyme
- 1⁄4 t fennel seeds
- 4 c chicken broth (substitute vegetable broth for a vegetarian dish)
Instructions
Melt butter or heat oil in large saucepan over medium-low heat. Add carrots, onion, leek, garlic, thyme, and fennel seeds; stir to coat. Cover, cook until onion is translucent, stirring occasionally, about 15 minutes. Add the 4 cups of broth. Bring to a simmer. Cover partially; simmer until carrots are very tender, stirring occaionally, about 40 minutes. Cool slightly. 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 day ahead. Cool slightly. Cover & chill.) Bring soup to simmer. Ladle into bowls; sprinkle with additional chopped fresh thyme or sliced scallions.
