Maple-Carrot Soup
193
- Prep Time10 min
- Total Time10 min
- Makes8 Cups (2 L)
Michael Graydon
Baby carrots make a quick-cooking base for this maple syrup- and dijon-spiked soup. It's the perfect cozy bowl for a chilly fall day.
Ingredients
900-ml carton chicken broth
1 kg bag baby carrots
2 tbsp maple syrup
1 tbsp Dijon mustard, preferably grainy
2 tsp dried thyme leaves
1 cup sour cream, preferably light
Instructions
Place broth, carrots, maple syrup, Dijon and thyme in a large pot. Cover and bring to a boil over high heat, then reduce heat to medium. Cover and gently boil, stirring occasionally, until very tender, about 30 min.
Ladle half into a food processor, fitted with a metal blade. Purée until as smooth as you like. Pour into a large bowl. Then purée remaining soup. Return both batches to pot. Soup is quite thick and you may need to add up to 1 cup (250 mL) water or chicken broth. Reheat until hot.
When hot, stir in half the sour cream. Taste and add salt, if needed. Ladle soup into bowls, then dollop each with about 1 tbsp (15 mL) of remaining sour cream. If making ahead, prepare steps 1 and 2. Store in a sealed container in the refrigerator for up to 5 days or freeze up to 3 months. When ready to serve, reheat and continue with step 3.
Nutrition (per serving)
Calories 93, Protein 4g, Carbohydrates 16g, Fat 2g, Fibre 3g.
