GLUTEN FREE

 

  • 2 TB butter
  • 6 cups chopped carrots
  • 2 yellow onions chopped
  • 2 lemon thyme sprigs (or regular thyme)
  • 4 cups chicken broth or water
  • 1 1/2 cups water
  • 2 tsp freshly grated ginger
  • Lemon juice to taste
  • Yogurt or cream
  • Salt

 

  1. Add butter to four quart or larger pot. Place onions and thyme in the pot and sauté until soft.
  2. Add carrots for five minutes.
  3. Add broth and water and bring to a boil.
  4. Let simmer for 30 minutes.
  5. Add the ginger and stir.
  6. Once cool, transfer to a blender
  7. Add salt and lemon juice to taste
  8. Add yogurt or cream.

 

Variations:

Use cilantro instead of lemon and ginger. Add a handful to the soup before blending.

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