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SourceAdapted from Bon Appétit
Prep time
Cooking time
Total time


Nice vegetarian soup.



1⁄4 c
Butter or Canola Oil
medium carrots (Peeled and chopped)
3⁄4 c
Onion (chopped)
3⁄4 c
Leek (White and pale green parts only, chopped)
2 clv
Garlic (chopped)
1⁄2 t
Fresh thyme (Chopped, (1/4 tsp dried))
1⁄4 t
Fennel seeds
4 c
vegetable broth (Or Chicken broth)
Additional Thyme or Scallions (Chopped or sliced for garnish)


Melt butter or heat oil in large saucepan over medium-low heat. Add carrots, onion, leek, garlic, thyme, and fennel seeds; stir to coat. Cover, cook until onion is translucent, stirring occasionally - about 15 minutes.
Add the 4 cups of broth. Bring to a simmer.
Cover partially; simmer until carrots are very tender, stirring occasionally, about 40 minutes.
Cool slightly. Working in batches, puree soup in blender. Return to pan.
Thin to desired consistency with more broth. Season with salt & pepper. (Can be made 1 day ahead. Cool slightly then cover and chill.)
Bring soupd to simmer. Ladle into bowls; sprinkle with additional chopped fresh thyme or sliced scallions.