Carrot Onion Soup with Thyme
Shelley and Michael had us over for lunch and served us the most delicious, thick carrot leek soup, sourdough bread (City Bread from Cheeseboard) and salad (a mix of leaves, garbanzos, red peppers, avocado, and more, with a thick balsamic oil dressing). Shelley said the soup recipe was from Fields of Greens. I found the recipe on the web! Here’s a somewhat-adapted, easier version.
Ingredients
- 2 medium onions or 1 large leek (2 C), chopped
- 1.5 lb potatoes (2-3 cups), chopped
- 1.5 lb carrots (2-3 cups), chopped
- 1 medium sweet potato/yam (2+ C), chopped
- 3 cloves garlic (no need to chop)
- 2 T oil
- 1 tsp red pepper flakes or diced hot pepper.
- 1 tsp dried thyme
- Salt and pepper
- 6 C vegetable stock (water + Better than Bouillon)
Optional toppings:
- 1 T chopped fresh parsley or thyme
- 1 T cashew cream
Instructions
In a large soup pot, add oil and hot pepper.
Option 1 (Roast veggies): Shake onion, potatos, carrots, yam, and garlic in a bag with some oil and salt, and roast in the oven for 40 minutes at 350 degrees. Let cool, then add to the soup pot.
Option 2 (Saute veggies): Saute onions, hot pepper, and salt for 5 minutes in soup pot. Add carrots, potato, sweet potato, and garlic, and saute another 5-10 minutes.
Once the veggies are mostly cooked, add thyme and pepper, and saute another 5 minutes.
Add stock bring the soup to a gentle boil. Reduce heat and simmer, covered, for about 30 minutes, until the carrots are very tender. Let cool and puree.
Garnish each serving with a swirl of cashew cream and sprinkle of fresh thyme or parsley.
Make 9 to 10 cups.
