Hands-on Time
30 Mins
Total Time
1 Hour 45 Mins
Yield
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

vav0001
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!