Carrot and Thyme Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Carrot and Thyme Soup calories by ingredient


Introduction

Pureed All Vegetable Soup Pureed All Vegetable Soup
Number of Servings: 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

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.