Carrot-Leek Soup with Thyme

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Brighten up your summer with this recipe that is bound to make you a soup-lover!

Time to Prepare this Recipe 120 minutes Prep: 30 minutes Cook: 90 minutes
Calories Per Serving and Nutrition Information 160 calories per serving view nutrition facts
# of servings this recipe makes 9 servings suggest servings
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Ingredients

6 cups stock vegetable
2 tablespoons vegetable oil olive
1 tablespoon butter
1 1/2 pound carrots sliced 1/4 inch thick
1 x salt
1 x black pepper
1/2 pound potatoes peeled and sliced
1 each leek white part only
2 each garlic cloves, minced
1/2 teaspoon thyme leaves dried
2 tablespoons heavy whipping cream optional
1 x gruyere cheese grated
1 tablespoon thyme leaves fresh, chopped

Directions

Make the stock and keep it warm over low heat.

Heat 1 tb. of the olive oil and butter in a soup pot; add the carrots, 1/2 tsp. salt and a pinch of pepper. Saute over medium heat until the carrots begin to glisten and release their juices, about 10 minutes. A 1 cup stock, stirring and scraping the bottom of the pot to loosen the sugars. A 3 more cups of the stock and the potatoes; bring the soup to a gentle boil, reduce heat and simmer, covered, for about 30 minutes, until the carrots are very tender. Add 2 more cups of stock and puree in a blender or food processor until smooth. Return to the pot and cook over low heat.

While the soup is cooking, cut leek in half lengthwise, wash and thinly slice. Heat 1 tb. olive oil in a sauté pan and add the leeks, garlic, 1/2 tsp. salt, dried thyme and a pinch of pepper. Cover and cook over medium heat until the leeks are tender, 5 to 7 minutes. (The water on the washed leeks will help to wilt them.)

Add the leeks to the carrot puree and cook, uncovered, over low heat for another 30 minutes. Add cream if you're using it and season with salt and a few pinches of pepper to taste. Garnish each serving with Gruyere cheese and sprinkle with fresh thyme.

Make 9 to 10 cups.

TIP: If the flavor of the carrots is lacking, add a sweet potato to the soup to sweeten and bring out the flavors.

NOTE: Make this smooth, light soup in the spring with sweet carrots and tender, pale green leeks. It's the carrots that make this soup delicious, so use the most flavorful ones you can find.

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Nutrition Facts

Serving Size 270g
Amount per Serving
Calories 160 42% of calories from fat
% Daily Value*
Total Fat 7.0g11%
 Saturated Fat 2.0g12%
 Trans Fat 0.0g
Cholesterol 12mg4%
Sodium 293mg12%
Total Carbohydrate 19.0g6%
 Dietary Fiber 3.0g10%
 Sugars 6.0g
Protein 5.0g11%
Vitamin A 256%  Vitamin C 12%
Calcium 4%  Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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