Creamy Carrot and Thyme Soup

Large pot; Immersion blender or regular blender; Knife; Cutting board

10 minutes

35 minutes

Vegan

Vegan, Carrot, Thyme, Soup, Creamy

Main Course

Simmering

Vegan

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2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

4 carrots, peeled and diced

1 teaspoon dried thyme leaves

1 teaspoon sea salt

1/4 teaspoon ground black pepper

4 cups vegetable broth

2 tablespoons nutritional yeast flakes

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

Add the carrots, thyme leaves, salt and pepper to the pot. Cook for another 5 minutes until the carrots are softened.

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

Remove from heat and stir in nutritional yeast flakes. Using an immersion blender or regular blender puree until smooth. Serve warm with your favorite toppings such as fresh herbs or croutons!

Calories – 250 kcal; Fat – 10 g; Carbohydrates – 33 g; Protein – 5 g; Fiber – 6 g

This vegan Cream of Carrot and Thyme Soup is a delicious, creamy soup that is perfect for any time of year! It’s easy to make with just a few simple ingredients like olive oil, onion, garlic, carrots, thyme leaves, salt & pepper, vegetable broth & nutritional yeast flakes! Enjoy it warm with your favorite toppings!

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