Creamy Carrot-Potato Soup with Thyme
Servings: 6
IngredientsPreparation
  • 2 tablespoons [30 g] butter
  • 1 onion, chopped
  • 5 medium carrots, sliced
  • 3 medium potatoes, cubed
  • 1 bay leaf
  • Thyme, to taste
  • Salt and pepper, to taste
  • 5 cups [1.25 L] chiken broth
  • 2 tablespoons [30 mL] cream
  • Melt butter; mix in chopped onion.
  • Cover and simmer for 3 to 4 minutes.
  • Mix in carrot slices, potato cubes and bay leaf; sprinkle with thyme, salt and pepper.
  • Simmer until carrot slices are tender.
  • Leave to cool down a little.
  • Remove bay leaf; puree mixture into a blender.
  • Pour into a saucepan; slowly stir in chicken broth and cream.
  • Reheat and serve.