Cream of Carrot and Cream Soup

Pot/pan; Immersion blender/blender/food processor; Wooden spoon/spatula; Knife; Cutting board

10 minutes

35 minutes

American

Carrot, Cream, Soup, Comforting, Easy

Main Course

Simmering

Vegetarian (if using vegetable stock); Gluten Free (if using gluten free stock); Dairy Free (if using coconut cream)

1

2 tablespoons butter

1 onion, diced

2 cloves garlic, minced

500g carrots, peeled and diced

1 teaspoon dried thyme leaves

1 litre vegetable stock or chicken stock

250ml cream or coconut cream

Salt and pepper to taste

Heat the butter in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the carrots and thyme leaves and cook for another 5 minutes.

Pour in the stock and bring to a boil. Reduce heat to low and simmer for 15 minutes or until the carrots are tender.

Remove from heat and let cool slightly before blending with an immersion blender or transferring to a blender or food processor to blend until smooth.

Return the soup to the pot over low heat and stir in the cream or coconut cream until combined. Season with salt and pepper to taste before serving.

Calories – 250; Fat – 10g; Carbohydrates – 30g; Protein – 5g

This Cream of Carrot and Cream Soup is an easy yet comforting soup that is perfect for a cold winter night! It’s full of flavor thanks to onions, garlic, carrots, thyme leaves, vegetable stock (or chicken stock) as well as cream (or coconut cream). The preparation time is 10 minutes while cooking time is 25 minutes – making it an ideal weeknight meal!

5

S’s, which are made by sandwiching chocolate and marshmallows between graham crackers and toasting them over a fire, are a beloved American camping treat.