This simple carrot soup has a very classic flavor profile made up primarily of carrots, leeks, and thyme. A great soup recipe made with basic fridge staples. Right before serving, we'll add a splash of cream. It helps balance all of the flavors and makes this soup even more delicious! Don’t skip it.
Ingredients
1tablespoon extra virgin olive oilplus more for drizzling
1tablespoon (15 g)unsalted butter
2medium leeks, white and light green parts onlycut lengthwise in half, then crosswise into thin slices
1teaspoondried thyme or 2 fresh thyme sprigs, leaves finely chopped
chopped flat leaf parsley or fresh thyme leaves, optionalfor garnishing
Instructions
Heat the olive oil and butter in a large pot over medium-low heat. Add the sliced leeks, sprinkle with kosher salt, and sauté, without allowing them to gain color, for 8 to 10 minutes, stirring occasionally, until the leeks are soft and beginning to turn translucent. Add the dried thyme and garlic and sauté for 1 to 2 additional minutes, stirring frequently, until fragrant.
Add the carrots, a pinch or two of salt, and stir the mixture together. Pour in the chicken broth and ½ cup of water, and bring to a boil. Lower the heat and simmer for 20 to 30 minutes, or until the carrots are very soft and tender.
Transfer the soup to a high-powered blender, such as a Vitamix (or alternatively, you can use an immersion blender), and puree until mostly smooth. I prefer to keep this soup slightly more textured, but feel free to blend it as smoothly as you wish.
Pour the soup back into the pot, heat over low, stir in the heavy cream until incorporated. Add the red wine vinegar. Season to taste with salt and pepper. If the soup is too thick, add a touch of hot water and season again as needed. Serve hot and garnish with a drizzle of creme fraiche or plain yogurt, drizzle with extra virgin olive oil, and herbs as desired.
Flavor Notes:
For this recipe, acid comes in the form of red wine vinegar, which enhances the natural, sweet flavor of the carrots.