CARROT-THYME SOUP WITH CREAM
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h5m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the carrots, stock and thyme in a pot. Bring to a boil, and then reduce the heat to low and simmer for 45 minutes to 1 hour.
- Remove from the heat and transfer the soup in two batches to a blender (or you may use an immersion blender). Puree the soup completely, and then stir in the honey and cream. Taste, and then add salt and pepper as needed. Use a little warm broth if the soup needs thinning.
- Serve while warm with a few thyme leaves on top.
- To freeze: Allow the soup to cool, ladle into freezer-proof quart or pint containers with lids and place in the freezer.
- To thaw and cook: Place the soup container in the refrigerator for 24 hours to slowly thaw, or place it in a bowl of cool water for 45 minutes to 1 hour. Heat the thawed soup in a sauce pan over medium-low heat until warmed through, about 15 minutes.
CARROT-THYME SOUP
Provided by Ree Drummond : Food Network
Time 1h5m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Combine 3 pounds baby carrots, 8 cups vegetable stock and 2 thyme sprigs in a pot. Bring to a boil, then reduce the heat and simmer until the carrots are very tender, 45 minutes to 1 hour; discard the thyme. Carefully puree the soup in a blender in batches (or use an immersion blender). Return to the pot, stir in 1/3 cup honey and 1/2 cup heavy cream and warm over low heat (thin with warm stock, if needed). Season with salt and pepper. Garnish with a few thyme leaves.
CARROT THYME SOUP
Make and share this Carrot Thyme Soup recipe from Food.com.
Provided by Shirl J 831
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter with the oil in pan.
- Saute the onion and garlic in mixture till onions are limp.
- Add carrots and toss to coat.
- Add stock, champagne, thyme, parsley and sugar. Simmer till carrots are crisp-tender.
- Puree in small batches and return to pan.
- Reheat and season with salt and pepper. Add more sugar if needed.
Nutrition Facts : Calories 253.1, Fat 8, SaturatedFat 2.8, Cholesterol 7.6, Sodium 279.6, Carbohydrate 31.6, Fiber 5.9, Sugar 15.4, Protein 6.6
CARROTS WITH THYME
These flavorful carrots go well with roasted chicken, pork, or fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, combine carrots, butter, thyme, water; season with coarse salt and ground pepper. Bring to a boil over high and cook, stirring occasionally, until liquid is absorbed and carrots are tender, 7 to 9 minutes.
Nutrition Facts : Calories 95 g, Fat 3 g, Fiber 3 g, Protein 2 g
SIMPLE CARROT SOUP
This soup is low-calorie, high-flavor comfort food and favorite in my house on a chilly autumn evening.
Provided by Lee Crowell
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
- Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
- Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth.
- Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 16.4 g, Cholesterol 10.2 mg, Fat 3.1 g, Fiber 4.3 g, Protein 6.4 g, SaturatedFat 1.8 g, Sodium 391 mg, Sugar 7.3 g
CURRIED CREAM OF CARROT SOUP WITH GINGER & THYME
Make and share this Curried Cream of Carrot Soup With Ginger & Thyme recipe from Food.com.
Provided by - Carla -
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot melt butter and sauté onions, ginger,& garlic until translucent.
- Mix in curry, cinnamon, bay& fresh thyme.
- Add carrots, stock, salt& pepper and bring to a boil.
- Reduce flame and allow to simmer until carrots are tender (about 15 minutes).
- Remove from heat.
- Remove bay leaves.
- Puree soup.
- Whisk in half& half cream.
- Garnish soup with fresh cut chives.
CARROT SOUP
This flavorful and fragrant soup is a wonderful addition to any special dinner. My family has enjoyed this soup every Thanksgiving for years.
Provided by Joan Carney
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
- In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 22.8 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 6.5 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 849.4 mg, Sugar 10.8 g
CARROT SOUP WITH THYME AND FENNEL
Steps:
- Melt 1/4 cup butter in large saucepan over medium-low heat. Add carrots, onion, leek, garlic, 1/2 teaspoon thyme and fennel seeds; stir to coat. Cover; cook until onion is translucent, stirring occasionally, about 15 minutes. Add 5 cups broth. Bring to simmer. Cover partially; simmer until carrots are very tender, stirring occasionally, about 40 minutes. Cool slightly. Working in batches, purée soup in blender. Return to pan. Thin to desired consistency with more broth. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill.)
- Bring soup to simmer. Ladle into bowls. Sprinkle with additional thyme.
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CARROT-THYME SOUP WITH CREAM - THE PIONEER WOMAN
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Servings 8Estimated Reading Time 3 minsCategory Main Dish, SoupTotal Time 50 mins
- Remove from heat and transfer soup in two batches to a blender (or you may use an immersion blender.) Puree soup completely, then stir in honey and cream.
- Taste, then add salt as needed. Use a little warm broth if the soup needs thinning.Serve while warm with a sprig of thyme on top.
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