The addition of fresh thyme in this soup is the star. The thyme adds an interesting flavour and counteracts the sweetness of carrots.
|1||Leek, white and light green parts only, thinly sliced (Main)|
|500 g||Carrots, peeled and thinly sliced (Main)|
|2 tsp||Thyme leaves (Main)|
|1 Ltr||Vegetable stock (Main)|
|1 splash||Cream, for finishing|
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- Melt the butter in a heavy-based saucepan over low heat. Add the leek, cover the pan and cook until it begins to soften, about 10 minutes.
- Add the carrots and thyme leaves with the vegetable stock. Season with sea salt flakes and black pepper. Cover and simmer until the carrots are very tender, 25-30 minutes.
- Remove soup from the heat and leave to cool a little before blending to a puree.
- Return the carrot soup to the saucepan and heat. Ladle into warmed soup bowls and drizzle a little cream over each bowl of soup.