Lemon-Thyme Carrot Soup (Phase 2)

iVillage Member
Registered: 04-01-2004
Lemon-Thyme Carrot Soup (Phase 2)
Fri, 05-25-2007 - 7:32am
Lemon-Thyme Carrot Soup

Prep Time: 30 mins Cook Time: 25 mins Total Time: 55 mins

Ingredients


  • 5 cup(s) broth, reduced-sodium chicken
  • 4 cup(s) carrot(s)
  • 3 leek(s)
  • 1 bay leaf
  • 3 tablespoon lemon juice
  • 2 tablespoon thyme, lemon
  • 1 teaspoon savory
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper, black
  • 1 lemon
  • lemon thyme


Nutritional Info (per serving):
Calories: 43, Saturated Fat: 0g, Sodium: 435mg, Dietary Fiber: 2g, Total Fat: 0g, Carbs: 9g,



Preparation
1. In a large saucepan, combine broth, carrots, leeks, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add lemon juice, snipped or dried thyme, savory (if desired), salt, and pepper. Cover and simmer about 5 minutes more or until carrots are tender. Cool slightly.

2. Discard bay leaf. In a food processor or blender, process or blend carrot mixture, one-third at a time, until smooth. Return the pureed mixture to the same saucepan; heat through.

3. If desired, top individual servings with lemon slices and garnish with lemon thyme or thyme sprigs.

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