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Soup's On: Carrot Thyme Soup

Soup's On: Carrot Thyme Soup


A couple weeks ago FabSugar and I went to the opening of Carrots, a spacious and sophisticated boutique in San Francisco. Actual carrots were a prominent ingredient in most of the hors d'oeuvres, including a memorable carrot soup served in shot glasses. Since that night I've wanted to make carrot soup. However, I couldn't find a recipe that simply highlighted the pure flavor of carrots. When I came across Nancita's warm winter dinner, I knew the search was over. This soup is pure elegance in a bowl with a creamy texture and lovely taste. To see how I made it,



Carrot Thyme Soup
From Andrew Sopko

2 tbsp. extra virgin olive oil
1 bag of carrots, peeled and chopped
1 medium yellow onion (about 1 cup), chopped
1 1/2 tbs chopped fresh thyme (with some for garnish)
3 cups chicken or vegetable broth
1 cup water
1 tbsp. brown sugar
1 tsp. ground pepper
1 tsp. salt
1 cup sour cream or creme fraîche, optional for garnish

  1. Sauté carrots and onion in a skillet on medium low
    heat for 15–20 minutes until carrots are soft and fork tender.

  2. Add thyme, salt, and pepper stir to combine. Remove pan from heat and allow to cool for about 5 minutes.

  3. Add contents of pan and brown sugar to
    blender with one cup of stock. Blend.

  4. Add liquid one cup at a time until it reaches the correct consistency. Blend for several minutes until the puree has a butternut-squash color.

  5. Return soup to heat in a 10 qt. sauce pan, adding salt and pepper to taste.

  6. If the soup is too thick, add water to combine as needed to thin to desired consistency.
  7. Ladle soup into bowls and spoon a small dollop of sour cream or creme fraîche into the center, then sprinkle remaining thyme over top for garnish.

Serves 6–8.

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