Carrot Soup with Thyme and Fennel

Ingredients for Carrot Soup with Thyme and Fennel

• 60g (1/2 stick) butter

• 4 medium carrots, peeled, chopped

• 120g chopped onion

• 120g chopped leek (white and pale green parts only)

• 2 garlic cloves, chopped

• 1/2 teaspoons chopped fresh thyme

• 1/4 teaspoons fennel seeds

• 1200ml (or more) canned low-salt chicken broth

• Additional chopped fresh thyme

How to make Carrot Soup with Thyme and Fennel

Melt 60ml butter in large saucepan over medium-low heat. Add carrots, onion, leek, garlic, 1/2 teaspoons thyme and fennel seeds; stir to coat. Cover; cook until onion is translucent, stirring occasionally, about 15 minutes. Add 1200ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.