Carrot Soup with Thyme and Fennel

Name: Carrot Soup with Thyme and Fennel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters (1/2 stick) butter; 4 mediums carrots, peeled, chopped; 0 teaspoons fennel seeds; 1 teaspoons chopped fresh thyme; 2 garlic cloves, chopped; 177 milliliters chopped leek (white and pale green parts only); 1 liters (or more) canned low-salt chicken broth; 177 milliliters chopped onion; 4 servings Additional chopped fresh thyme

Carrot Soup with Thyme and Fennel is a gluten free, primal, and vegetarian soup. This recipe makes 4 servings with 200 calories, 7g of protein, and 14g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up butter, thyme, fennel seeds, and a few other things to make it today. Autumn will be even more special with this recipe.

Instructions

Melt 1/4 cup butter in large saucepan over medium-low heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Fennel Seeds

Carrot

Garlic

Onion

Thyme

Leek

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.)

Ingredients you will need

Salt And Pepper