I don’t even know where to start with this soup.  Seriously.  It’s creamy sweetness in a healthy warm package.  It’s winter well-being and luxury rolled into one pleasant bowl.  It’s a balance between natural sweetness from carrots and almost caramelized onions, and savory with herbs and garlic.  It’s topped off with a velvety ranch whipped cream to add yet another layer of yumminess.  It’s adapted from a recipe on delish.com that I found on Pinterest.  I’ve made it 3 times to figure out the perfect blend of everything.

It starts with fresh from the garden carrots.  Just kidding.  While those would be fabulous, these are fresh from Trader Joes. 😉   Peel and chop, unless they’re organic (like these) and you can just scrub and chop.

Then dice a large onion and saute that in butter.

When the onions are beginning to caramelize, add the carrots in and let it go a bit more.

After about 5 minutes the carrots will start to soften.  Add garlic and cook for another minute.  Add some chicken broth or vegetable broth, a bay leaf and dried thyme and let it simmer until the carrots are mash-able.  It took me almost 30 minutes.

Let it cool just enough to blend in a blender or use an immersion blender to puree it.

While it’s cooling you can make your whipped cream and store it in the fridge.  Just add your homemade ranch dressing to some whipping cream and whip until soft peak stage.  Don’t have a homemade ranch dressing mix?  Here’s mine! 

I think I posted where I get my recipe for ranch in yesterday’s post.

Return the soup to the pan and gently reheat.  Then ladle into bowls and swirl in a dollop of the ranch whipped cream.

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Creamy Carrot Thyme Soup

A warm and creamy carrot soup with a balance of naturally sweet and savory.

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Prep Time

10 minutes

Cook Time

30 minutes

Servings

MetricUS Imperial

Ingredients

• 2 tablespoons unsalted butter
• 1 large onion diced
• 1 tablespoon salt (you might need more depending on your broth)
• fresh ground pepper
• 1 tablespoon minced garlic
• 1 lb carrots scrubbed and diced
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 6 cups chicken or vegetable broth
• 1 cup heavy whipping cream
• 1 tablespoons homemade ranch mix

Prep Time 10 minutes Cook Time 30 minutes Servings MetricUS Imperial Ingredients 2 tablespoons unsalted butter 1 large onion diced 1 tablespoon salt (you might need more depending on your broth) fresh ground pepper 1 tablespoon minced garlic 1 lb carrots scrubbed and diced 1 bay leaf 1/2 teaspoon dried thyme 6 cups chicken or vegetable broth 1 cup heavy whipping cream 1 tablespoons homemade ranch mix

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Instructions

1. Melt butter in soup pot over medium high heat.
2. Add onion. Stir and cook until onion is soft. Lightly salt and pepper.
3. Add carrots to the onion and cook until the carrots are starting to soften and onions are caramelized. Put in garlic and cook 1 more minute.
4. Gently pour in broth and bring to a simmer. Add thyme and bay leaf and cook until the carrots are mashable, anywhere from 15-30 minutes depending on your stove and heat level.
5. Meanwhile, put whipping cream in bowl with ranch dressing and whip until it reaches soft peak stage.
6. When carrots are soft, taste and adjust salt and pepper. I have to add quite a bit of salt because I use homemade, non salted, chicken broth. Remove bay leaf.
7. Use an immersion blender to puree the mixture to your desired consistency, or let it cool slightly and use a blender. You might have to work in batches for the blender.
8. Ladle into bowl and place a dollop of whipped cream on top. Swirl slightly into the soup.

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