duckie ®

Carrot Soup With Thyme And Fennel

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Serving Size : 4 servings.
Category : Soups


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
4 medium carrots -- peeled, chopped
3/4 cup chopped onion
3/4 cup chopped leek -- (white and pale green parts
only)
2 garlic cloves -- chopped
1/2 teaspoon chopped fresh thyme
1/4 teaspoon fennel seeds
5 cups (or more) canned
low-salt chicken
broth

Ready, set, cook!

Additional chopped fresh thyme Melt 1/4 cup butter in large saucepan
over medium-low heat. 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. 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.) Bring soup to
simmer. Ladle into bowls. Sprinkle with additional thyme.

Nutritional Information: 157 Calories (kcal); 12g Total Fat; (64%
calories from fat); 2g Protein; 13g Carbohydrate; 31mg Cholesterol;
147mg Sodium