Carrot and Thyme Soup

Name: Carrot and Thyme Soup Recipe
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 2 lbs. Carrots Raw Diced; 1 Large Onion Diced; 2 Cloves Garlic Smashed; 4 Tbsp. Extra Virgin Olive Oil; 8 Cups Vegetable Broth; 5 sprigs Fresh Thyme; Salt & Pepper to Taste; 1 tsp Ground Nutmeg

Minutes to Cook: 50

Number of Servings: 12

Ingredients

2 lbs. Carrots, Raw, Diced1 Large Onion, Diced2 Cloves Garlic, Smashed4 Tbsp. Extra Virgin Olive Oil8 Cups Vegetable Broth5 sprigs Fresh ThymeSalt & Pepper to Taste1 tsp Ground Nutmeg

Directions

Saute Onion and Garlic in Olive Oil until soft, (you can use less olive oil just make sure nothing sticks and burns) Add 8 cups of stock & carrots. Simmer for about 20 minutes until carrots start to soften. Add Bouquet of Thyme (tie it up because you will be removing it later) simmer for another 20 minutes. Remove Thyme. Puree, either with hand blender or in batches in food processor/blender. While blending you may want to add more water to replace loss from evaporation and to give it a nice texture, generally 1-2 cups. Makes about 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user SKAGITJEN.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 89.4
Total Fat: 5.0 g
Cholesterol: 0.0 mg
Sodium: 705.5 mg
Total Carbs: 10.9 g
Dietary Fiber: 3.2 g
Protein: 0.9 g

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