Carrot Soup with Thyme and Fennel

Carrot Soup with Thyme and Fennel
Photo by Mark Thomas


  • ¾ cup leek (white and pale green parts only)
  • 4 medium carrots
  • 2 garlic cloves
  • ¼ teaspoon fennel seeds
  • 5 cups canned low-salt chicken broth
  • fresh thyme
  • ½ teaspoon fresh thyme
  • + 2 more ingredients
    • ¼ cup butter
    • ¾ cup onion

Melt 1/4 cup butter in large saucepan over medium-low heat. Add carrots, onion, leek, garlic, 1/2 teaspoon thyme and fennel seeds; stir to coat. Cover; cook until onion is translucent, stirring occasionally, about 15 minutes. Add 5 cups broth. Bring to simmer. Cover partially; simmer until carrot...

View full recipe at Epicurious


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