Recipes / Carrots

Carrot Thyme Soup

2 tablespoons butter
1 medium onion, thinly sliced
2 quarts chicken or vegetable stock
8 large carrots, thinly sliced
1/2 teaspoon dried thyme or a bunch of fresh thyme sprigs

Melt butter in large pot and sauté onions gently just until wilted. Add remaining ingredients. Simmer 1 hour or until carrots are soft. If using fresh thyme, remove it. Puree in a blender until smooth. Season with salt and pepper. Serve with parsley garnish.

Serves 4.

From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.

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