Cream of Carrot and Thyme Soup

Large pot; Immersion blender (or blender/food processor).

10 minutes

30 minutes

Vegan

Carrot, Thyme, Soup, Oil-Free, Vegan

Main Course

Simmering

Vegan

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1 cup carrots (chopped)

1/2 cup onion (chopped)

2 cloves garlic (minced)

1 teaspoon fresh thyme leaves (chopped)

1/4 teaspoon ground black pepper

1/4 teaspoon sea salt

2 cups vegetable broth or water

Heat a large pot over medium heat. Add the chopped carrots, onion, garlic, thyme leaves, black pepper and sea salt. Cook for 5 minutes until the vegetables are softened.

Add the vegetable broth or water to the pot and bring to a boil. Reduce heat to low and simmer for 15 minutes until the carrots are tender.

Remove from heat and use an immersion blender to blend the soup until smooth. Alternatively you can transfer the soup to a blender or food processor and blend until smooth.

Calories – 80 kcal; Fat – 0 g; Carbohydrates – 17 g; Protein – 2 g; Fiber – 4 g

This Cream of Carrot and Thyme Soup is an oil-free vegan soup that is perfect for a light lunch or dinner! It’s packed with flavor from the carrots, thyme, garlic, black pepper and sea salt and it’s ready in just 30 minutes!

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