A couple weeks ago FabSugar and I went to the opening of Carrots, a spacious and sophisticated boutique in San Francisco. Actual carrots were a prominent ingredient in most of the hors d'oeuvres, including a memorable carrot soup served in shot glasses. Since that night I've wanted to make carrot soup. However, I couldn't find a recipe that simply highlighted the pure flavor of carrots. When I came across Nancita's warm winter dinner, I knew the search was over. This soup is pure elegance in a bowl with a creamy texture and lovely taste. To see how I made it, read more
Carrot Thyme Soup
From Andrew Sopko
2 tbsp. extra virgin olive oil
1 bag of carrots, peeled and chopped
1 medium yellow onion (about 1 cup), chopped
1 1/2 tbs chopped fresh thyme (with some for garnish)
3 cups chicken or vegetable broth
1 cup water
1 tbsp. brown sugar
1 tsp. ground pepper
1 tsp. salt
1 cup sour cream or creme fraîche, optional for garnish
- Sauté carrots and onion in a skillet on medium low
heat for 15–20 minutes until carrots are soft and fork tender.
- Add thyme, salt, and pepper stir to combine. Remove pan from heat and allow to cool for about 5 minutes.
- Add contents of pan and brown sugar to
blender with one cup of stock. Blend.
- Add liquid one cup at a time until it reaches the correct consistency. Blend for several minutes until the puree has a butternut-squash color.
- Return soup to heat in a 10 qt. sauce pan, adding salt and pepper to taste.
- If the soup is too thick, add water to combine as needed to thin to desired consistency.
- Ladle soup into bowls and spoon a small dollop of sour cream or creme fraîche into the center, then sprinkle remaining thyme over top for garnish.