Carrot Soup With Thyme And Fennel From Stephanie Fine Recipes

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CARROT-THYME SOUP



Carrot-Thyme Soup image

Provided by Ree Drummond : Food Network

Time 1h5m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Combine 3 pounds baby carrots, 8 cups vegetable stock and 2 thyme sprigs in a pot. Bring to a boil, then reduce the heat and simmer until the carrots are very tender, 45 minutes to 1 hour; discard the thyme. Carefully puree the soup in a blender in batches (or use an immersion blender). Return to the pot, stir in 1/3 cup honey and 1/2 cup heavy cream and warm over low heat (thin with warm stock, if needed). Season with salt and pepper. Garnish with a few thyme leaves.

CARROT-THYME SOUP WITH CREAM



Carrot-Thyme Soup with Cream image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h5m

Yield 8 servings

Number Of Ingredients 7

3 pounds baby carrots or carrot chunks
8 cups vegetable stock or chicken stock
2 sprigs fresh thyme, plus leaves for garnish
1/3 cup honey
1/2 cup heavy cream
Dash of salt and pepper
Dash of salt and pepper

Steps:

  • Combine the carrots, stock and thyme in a pot. Bring to a boil, and then reduce the heat to low and simmer for 45 minutes to 1 hour.
  • Remove from the heat and transfer the soup in two batches to a blender (or you may use an immersion blender). Puree the soup completely, and then stir in the honey and cream. Taste, and then add salt and pepper as needed. Use a little warm broth if the soup needs thinning.
  • Serve while warm with a few thyme leaves on top.
  • To freeze: Allow the soup to cool, ladle into freezer-proof quart or pint containers with lids and place in the freezer.
  • To thaw and cook: Place the soup container in the refrigerator for 24 hours to slowly thaw, or place it in a bowl of cool water for 45 minutes to 1 hour. Heat the thawed soup in a sauce pan over medium-low heat until warmed through, about 15 minutes.

CARROT SOUP WITH THYME AND FENNEL



Carrot Soup with Thyme and Fennel image

Categories     Soup/Stew     Herb     Vegetable     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1/4 cup (1/2 stick) 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
Additional chopped fresh thyme

Steps:

  • 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.

CARROT SOUP WITH THYME AND FENNEL FROM STEPHANIE FINE



CARROT SOUP WITH THYME AND FENNEL FROM STEPHANIE FINE image

Categories     Vegetable

Yield 4

Number Of Ingredients 28

Estimated Times
Preparation Time: 15 mins
Cooking Time: 50 mins
Servings: 4
1 T butter
1 T olive oil
6 medium carrots, peeled, chopped
3/4 C chopped onion
3/4 C chopped leek (white and pale green parts only)
2 garlic cloves, chopped
1/2 tsp. chopped fresh thyme
1/4 tsp. fennel seeds
5 C (or more) vegetable broth or No-Chicken Broth (by Imagine)
Garnish: additional chopped fresh thyme
Melt butter and olive oil in large saucepan over medium-low heat.
Add carrots, onion, leek, garlic, 1/2 tsp. thyme and fennel seeds; stir to coat.
Cover; cook until onion is translucent, stirring occasionally, about 15 min.
Add 5 C broth.
Bring to simmer.
Cover partially; simmer until carrots are very tender, stirring occasionally, about 40 min.
Cool slightly.
Using an immersion blender, puree soup in pot. If you don't have an immersion blender, working in batches, puree soup in blender.
Return to pan.
Thin to desired consistency with more broth.
Season with salt and pepper. (Can be made 1-2 days in advance. Cool slightly. Cover and chill.)
Bring soup to simmer.
Ladle into bowls.
Sprinkle with additional thyme.

Steps:

  • see above

CARROT THYME SOUP



Carrot Thyme Soup image

Make and share this Carrot Thyme Soup recipe from Food.com.

Provided by Shirl J 831

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon olive oil
1 1/2 cups sliced yellow onions
2 teaspoons minced garlic
1 1/2 lbs carrots, peeled and sliced into 1/4-inch slices (4 cups)
3 1/2 cups low sodium chicken broth
1 cup champagne (or 1 more cup stock)
1 1/2 teaspoons dried thyme or 1 tablespoon fresh thyme
3 sprigs parsley
4 teaspoons sugar
1/8 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • Melt butter with the oil in pan.
  • Saute the onion and garlic in mixture till onions are limp.
  • Add carrots and toss to coat.
  • Add stock, champagne, thyme, parsley and sugar. Simmer till carrots are crisp-tender.
  • Puree in small batches and return to pan.
  • Reheat and season with salt and pepper. Add more sugar if needed.

Nutrition Facts : Calories 253.1, Fat 8, SaturatedFat 2.8, Cholesterol 7.6, Sodium 279.6, Carbohydrate 31.6, Fiber 5.9, Sugar 15.4, Protein 6.6

FENNEL AND CARROT SOUP



Fennel and Carrot Soup image

A creamy soup where all the vegetables meld together. Serve with some toasted bread croutons for a topping. Cheese bread makes it super delicious!

Provided by Orange Azalea

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 9

4 tablespoons salted butter
1 large fennel bulb, thinly sliced
2 medium carrots, peeled and chopped
3 stalks celery, chopped, or more to taste
½ cup chopped leeks
3 sprigs fresh thyme
1 bay leaf
kosher salt and freshly ground black pepper to taste
1 (32 fluid ounce) container chicken broth

Steps:

  • Melt butter in a heavy pot over medium heat. Add fennel, carrots, celery, leeks, thyme, and bay leaf. Season with salt and pepper. Reduce heat to medium-low. Cover and cook, stirring occasionally, until vegetables soften but do not brown, 30 to 45 minutes.
  • Pour broth into the pot and bring to a boil. Reduce heat and simmer until all of the vegetables are cooked, about 10 minutes. Remove the thyme stems and bay leaf. Puree soup using an immersion blender.

Nutrition Facts : Calories 199.4 calories, Carbohydrate 20 g, Cholesterol 36.1 mg, Fat 12.8 g, Fiber 8 g, Protein 4.5 g, SaturatedFat 7.4 g, Sodium 1262.4 mg, Sugar 3.7 g

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