HungryMonster.com is your source for recipes.

go!
Facebook Twitter Google Pinterest

Carrot Soup With Thyme And Fennel


Course : Vegetables
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:


1/2 cup butter -- 1/2 stick

4 medium carrot -- chopped

3/4 cup onion -- chopped

3/4 cup leek -- chopped

2 cloves garlic chopped

1/2 teaspoon thyme -- fresh chopped

1/4 teaspoon fennel seed

5 cups nonfat chicken broth

1 tablespoons additional chopped fresh thyme
 

Preparation / Directions:


Melt 1/4 cup butter. 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. Add 5 cups broth. Simmer; Cover partially; simmer until carrots are very tender, about 40 minutes. Cool slightly. Process in batches. Thin to desired consistency with more broth. Season with salt and pepper. (Can be made 1 day ahead.

 

Nutritional Information:

280 Calories (kcal); 23g Total Fat; (63% calories from fat); 15g Protein; 15g Carbohydrate; 62mg Cholesterol; 888mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

More Vegetables Recipes