Hands-on Time
30 Mins
Total Time
1 Hour 45 Mins
Makes 7 cups

The smart technique for this simple soup eliminates the need for sautéing the vegetables, which preserves the bright color and flavor of the carrots and results in a brighter, more refreshing soup. To keep it vegetarian, substitute vegetable broth for the chicken broth.

How to Make It

Step 1

Bring all ingredients to a boil in a Dutch oven over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 50 to 60 minutes or until carrots are tender. Remove from heat, and cool 15 minutes.

Step 2

Remove thyme sprigs. Process soup, in batches, in a blender or food processor until smooth. (For a thinner soup, stir in more broth, 1 Tbsp. at a time.) Spoon into individual bowls, and serve immediately.

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Ratings & Reviews

vav0001's Review

August 28, 2014
First taste we didn't think we liked it. Then after we swallowed, we found we liked it mkore and more. Tasty and almost healthy!