Carrot-Leek Soup with Thyme - BigOven 54100
Carrot-Leek Soup with Thyme

Carrot-Leek Soup with Thyme

Ready in 1 hour
5 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Carrot-Leek Soup with Thyme"

Share it:

Try this Carrot-Leek Soup with Thyme recipe, or contribute your own. "Stews" and "Soups" are two tags used to describe Carrot-Leek Soup with Thyme.

"this was a very flavorful soup. I would definitely recommend the sweet potato suggestion - it really gave some depth to the soup."

- cynlor

Ingredients

Are you making this? 
6 c Vegetable stock
Salt and pepper
1/2 lb Potatoes; peeled and sliced
1 tb Unsalted butter
Gruyère cheese; grated
1 lg Leek; white part only
2 Garlic; minced
1/2 ts Dried thyme
1 tb Fresh thyme; chopped
2 tb Light olive oil
1 1/2 lb Carrots; sliced 1/4" thick
2 tb Heavy cream; OPTIONAL

Original recipe makes 1

Servings  

Preparation

Make the stock and keep it warm over low heat. Heat 1 T. 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 c. 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 T. olive oil in a saute 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 youre 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. Its the carrots that make this soup delicious, so use the most flavorful ones you can find." Recipe by: Fields of Greens - Annie Somerville Posted to MC-Recipe Digest V1 #898 by KSBAUM@aol.com on Nov 10, 1997

Carrot - Leek Soup with Thyme photo by  

Carrot leek soup with garnish photo by  

Calories Per Serving: 1840 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Carrot-Leek Soup with Thyme

I'd rate it:


sign in to add your comment

Learn more

Thyme

Recipe ideas by email


Reviews

Add yours!

Just made an eaten it :-) delicious! ! Didnt bother with milk or cream added sweet potato as had some. Will defo make again.
sheronwightman 7 months ago
As a soup lover, this is a new favorite! I skipped the milk, used only 2 small potatoes and added more leeks.
Molleee 2 years ago
The fresh thyme adds lots of flavor..
tabshn 2 years ago
this was a very flavorful soup. I would definitely recommend the sweet potato suggestion - it really gave some depth to the soup.
cynlor 2 years ago
BillyRuffian 4 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free