Comfort Food For A Snowy Day
Snowy days make me think of soup. Warm, creamy, good for the soul soup. Friday was a snow day here in Nelson. My mom is here visiting from Newfoundland. Julia, my little love, has permanently attached herself to Nana, which has freed up my time a little. Ryder, my big love, was in daycare for the day. I figured I should seize the moment and sneak away to the kitchen to make my new favorite soup and Slow Cooker Pesto Bread (for a future post).
I have been dreaming about this Creamy Carrot Thyme Soup, for a few weeks now. It was introduced to us by a friend that had us over for dinner (Thanks for sharing the recipe, Pat!). I had no doubt that it would be delicious, as she is a wonderful cook. I get so excited when we are invited for a meal!
You guys, this soup is so quick and easy to make! It is perfect for busy Mamas. Including prep time, you could be eating in just over a 1/2 hour! There are only 6 ingredients, none of them being anything out of the ordinary. I haven’t attempted it, but I would assume it freezes well. If you have leftovers, that is, which I doubt you will. This soup is so delicious, it will be all eaten up! My kids even loved it! I would suggest doubling the recipe, as you will want to eat it again the next day!
Like I mentioned, here are the ingredients. Simple, right? You will need around 10 medium carrots, Vegetable or Chicken broth, I used Vegetable, because that’s what I had in my pantry, maple syrup, grainy Dijon mustard, sour cream ( I used full fat, but a light version would work as well), and thyme (dried or fresh, I used both).
Peel and slice the carrots. Throw them in a medium pot.
Add the broth, Dijon mustard, maple syrup and thyme. Give it a stir. Place on the burner and bring to a boil. Cover and reduce heat to medium-low. Allow to boil until the carrots are tender, approximately 30 minutes.
Remove pot from stove. Here you have two options. 1. Transfer the soup to a blender in batches. Blend each batch until smooth. Return soup to the pot. Or 2. Use a hand blender and blend the soup in the pot until smooth. This was my method of choice. I finally purchased a hand blender (Immersion Blender) and I couldn’t be happier. This method is much faster and less messy as you blend everything directly in the pot. No transferring the contents and making extra dishes dirty. Who has time for that?! A hand blender like mine, can be purchased through Amazon. It is typically $49.99, with lots of cool colours to choose from! Click here for the deal!
Add 3/4 cup of the sour cream to the soup, reserving the remaining 1/4 cup for garnish. Stir until combined. The sour cream makes the soup so creamy!
Ladle soup into bowls. I had enough for four big bowls. Garnish by spooning a big dollop of sour cream on top plus a little extra thyme, fresh or dried (I used fresh).
Serve with warm bread and butter!
P.S. Do not let these photos deceive you. Behind cropping and photo editing, was a little girl standing at my feet taking in the action 🙂