Honeyed carrot & thyme soup
8
- Prep Time8 min
- Total Time8 min
- Makes5 cups (1.25 L)
Andreas Trauttmansdorff
Ingredients
2 500-mL cartons chicken broth, or 4 cups chicken bouillon
2 tbsp honey
1kg- bag carrots, peeled and thickly sliced
3 garlic cloves, or 2 tsp bottled chopped garlic
1 large onion, chopped
4 large sprigs fresh thyme, or 1 tbsp dried thyme leaves
sprigs fresh mint, optional
1/4 cup crumbled blue cheese, optional
Instructions
Place broth, honey, carrots, garlic, onion and thyme in a saucepan. Cover and bring to a boil over high heat, then reduce heat to medium. Gently boil until carrots are tender, 20 to 25 minutes.
Discard thyme sprigs. To create a smooth texture, ladle about half of soup into a food processor. Whirl until smooth. Strain through a sieve into another saucepan or, if making ahead, strain into a refrigerator container. Repeat with remaining soup. Heat before serving. It will keep well, covered and refrigerated, up to 5 days or freeze up to 3 months.
Before serving, reheat in the microwave or a saucepan. Put soup with a little water in saucepan over medium-low heat, stirring often. For appetizer-size servings, pour into heatproof shot glasses or small cups. Top with a small sprig of mint or crumble a little blue cheese overtop.
Nutrition (per serving)
Calories 33, Protein 0.9g, Carbohydrates 7g, Fat 0.1g, Fibre 1.3g, Sodium 222mg.
Carrot soup is an easy make-ahead. For an appetizer, serve it in shot glasses or small espresso cups. Or dish it up as a first course for a sit-down dinner.
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