Lemon-Thyme Carrot Soup


  • 5 cups reduced-sodium chicken broth
  • 4 cups 1/2-inch carrot slices
  • 3 leeks, sliced (1 cup)
  • 1 bay leaf
  • 3 tablespoons lemon juice
  • 2 to 3 tablespoons chopped fresh lemon-thyme or fresh thyme, or 2-3 teaspoons dried thyme, crushed
  • 1 teaspoon chopped fresh savory (optional herb)
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 lemon, thinly sliced (optional)
  • 1 sprig fresh lemon-thyme or sprigs of fresh thyme (optional)

Cooking Instructions

Step 1: Combine broth, carrots, leeks and bay leaf in a large saucepan.  Bring to a boil; reduce heat.  Cover and simmer for 20 minutes.  Add lemon juice, chopped fresh thyme (or dried thyme), savory (if desired), salt and pepper.  Cover and simmer about 5 minutes more or until carrots are tender.  Cool slightly.

Step 2: Discard bay leaf.  Process or blend carrot mixture in a food processor or blender, one-third at a time, until smooth.  Return pureed mixture to the same saucepan; heat through.

Step 3: If desired, top individual servings with lemon slices and garnish with lemon thyme (or thyme sprigs).

Enjoy this warm, hearty soup from EatingWell!