Winter carrot soup

Tam West

The addition of fresh thyme in this soup is the star. The thyme adds an interesting flavour and counteracts the sweetness of carrots.

Ingredients

15 g	Butter
1	Leek, white and light green parts only, thinly sliced (Main)
500 g	Carrots, peeled and thinly sliced (Main)
2 tsp	Thyme leaves (Main)
1 Ltr	Vegetable stock (Main)
1 splash	Cream, for finishing

Directions

1. Melt the butter in a heavy-based saucepan over low heat. Add the leek, cover the pan and cook until it begins to soften, about 10 minutes.
2. Add the carrots and thyme leaves with the vegetable stock. Season with sea salt flakes and black pepper. Cover and simmer until the carrots are very tender, 25-30 minutes.
3. Remove soup from the heat and leave to cool a little before blending to a puree.
4. Return the carrot soup to the saucepan and heat. Ladle into warmed soup bowls and drizzle a little cream over each bowl of soup.

More of Kathy's winter soups

• Jerusalem artichoke soup with croutons
• Fragrant prawn soup