Carrot and Thyme Soup

Ingredients - Serves 6

• Fresh thyme leaves - For garnish
• Salt and pepper - To taste
• Heavy cream - 1/2 cup
• Vegetable broth - 4 cups
• Thyme - 1 teaspoon, dried
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Carrots - 1 pound, peeled and chopped

Let's Get Started

1. In a large pot, heat some olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the chopped carrots and dried thyme. Cook for a few minutes until the carrots start to soften.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 15-20 minutes, or until the carrots are tender.
5. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Simmer for another 5 minutes to heat through.
8. Serve hot, garnished with fresh thyme leaves.

Dietary Info

• Dish Type: Soup
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Calories: 180
• Fat: 8g
• Carbs: 25g
• Protein: 4g
• Sodium: 500mg
• Sugar: 12g