Honey-laced carrot and thyme soup
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- Prep Time8 min
- Total Time8 min
- Makes5 Cups
Ingredients
1 kg carrots, peeled and thickly sliced
4 cups undiluted chicken broth
1 large onion
2 tbsp honey
3 garlic cloves, chopped
4 large sprigs fresh thyme
fresh sprigs of mint
1/4 cup crumbled blue cheese
Instructions
Place carrots, broth, onion, honey, garlic, and thyme in a large pot. If using canned broth, add 2 cans of water. Cover and bring to a boil over high heat, then reduce to medium. Gently boil until carrots are tender, 20 to 25 minutes.
Discard thyme sprigs. To create a smooth texture, ladle half of soup into a food processor. Whirl until smooth. Strain soup through a sieve into another pot or saucepan. Repeat with remaining soup. Reheat over medium-low heat, stiffing often. Stir in a little water if soup is too thick. Ladle into soup bowls, and top each with a small sprig of mint or crumble a little blue cheese overtop if you wish.
Nutrition (per serving)
Calories 132, Protein 4g, Carbohydrates 28g, Fibre 4g, Sodium 888mg.
