Carrot-Leek Soup with Thyme

Name: Carrot-Leek Soup with Thyme
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: vegetable stock; olive oil, extra-virgin; butter; carrots; salt; black pepper; potatoes; leeks; garlic; thyme; heavy whipping cream; gruyere cheese; thyme

This creamy, smooth, flavorful carrot and leek soup is perfect when carrots are at their peak. The soup is easy to make and perfect for a light lunch or dinner. Garnished with fresh thyme leaves for an extra touch of flavor and sophistication.

Yield

6 servings

Prep

5 min

Cook

45 min

Ready

60 min

Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
6	cups	vegetable stock or chicken stock
2	tablespoons	olive oil, extra-virgin divided
1	tablespoon	butter
1 ½	pound	carrots sliced 1/4 inch thick
1	teaspoon	salt divided	*
1	pinch	black pepper	*
½	pound	potatoes peeled, diced
1	large	leeks white and tender green part, or two small leeks, or a yellow onion	*
2	cloves	garlic minced, or to taste
½	teaspoon	thyme dried	*
2	tablespoons	heavy whipping cream optional, or milk
		gruyere cheese or Swiss, grated, optional	*
1	tablespoon	thyme fresh, chopped	*

Ingredients

Amount	Measure	Ingredient	Features
1.4	l	vegetable stock or chicken stock
3E+1	ml	olive oil, extra-virgin divided
15	ml	butter
680.4	g	carrots sliced 1/4 inch thick
1	x	salt divided	*
1	x	black pepper	*
226.8	g	potatoes peeled, diced
1	each	leeks white and tender green part, or two small leeks, or a yellow onion	*
2	each	garlic minced, or to taste
2.5	ml	thyme dried	*
3E+1	ml	heavy whipping cream optional, or milk
1	x	gruyere cheese or Swiss, grated, optional	*
15	ml	thyme fresh, chopped	*

Directions

Tips

This smooth, light soup is perfect for spring when sweet carrots are tender, and you can get pale green leeks. The carrots are the hero and what makes this soup delicious, so try to source flavorful ones if you can. If the sweetness of the carrots is sub-par, add a sweet potato to help sweeten and bring out the flavors.

Carrot-Leek Soup with Thyme

Carrot pureé

Prepare the stock from your preferred and keep it warm over low heat.

Heat one tablespoon of butter and olive in a soup pot over medium-high heat. Add the carrots, ½ teaspoon salt, and a pinch of pepper. Sauté over medium heat until the carrots glisten, caramelize, brown, and release their juices, about 10 minutes.

Add one cup of stock to deglaze as needed, stirring and scraping the bottom of the pot to loosen any caramelization of sugars. Add another three cups of the stock and the potatoes; bring the soup to the boil. Cover and simmer for 25 to 30 minutes, until the carrots and potatoes are very tender.

Add the remaining two cups of vegetable stock to help cool the mixture, then purée in a blender or processor until silky smooth and return to the pot over low heat.

Leeks

Carrot-Leek Soup with Thyme

While the soup is cooking, cut the leek in half lengthwise, wash, and thinly slice. Heat the remaining tablespoon of olive oil in a sauté pan and add the leeks, garlic, ½ teaspoon salt, pinch of black pepper, and dried thyme. Cover and cook the washed leeks until tender, on medium heat, approximately 5 to 7 minutes; the residual water on the washed leeks will help to wilt/steam them. You may also substitute onions for for the leeks.

Bringing it together

Add the leeks to the carrot purée and continue to simmer, uncovered, over low heat for another 20 to 30 minutes. Add cream if you're using it, taste it, and adjust the seasoning with salt and a pinch or two of pepper.

Garnish and serve

Garnish each serving with shredded Swiss or Gruyere cheese and sprinkle generously with fresh thyme leaves.

Carrot-Leek Soup with Thyme

Makes about 8 cups

* not incl. in nutrient facts

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Carrot-Leek Soup with Thyme

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