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!



Mountain Mama 

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 🙂

Print Recipe
Creamy Carrot Thyme Soup
Course Soup
Prep Time 5 Minutes
Cook Time 35 Miuntes
Course Soup
Prep Time 5 Minutes
Cook Time 35 Miuntes
  1. Peel and slice carrots
  2. Place all ingredients in a pot, except for the sour cream
  3. Place pot on burner and bring to a boil. Reduce heat to medium-low and cover. Boil for approximately 30 minutes, or until carrots are tender.
  4. Using either a stand-up or hand blender, blend the contents until smooth.
  5. If using a stand-up blender, transfer soup back into pot.
  6. Add 3/4 cup of sour cream. Stir to combine.
  7. Ladle soup into bowls.
  8. Garnish with a dollop of sour cream and fresh thyme (optional) .
  9. Enjoy!


  1. Debbie

    February 6, 2018 at 4:54 am

    Mountain Mama D. I will definitely try this soup. Perfect for a snowy day…rare, however, lately in Deer Lake. xo Debbie Olson.

    1. admin

      February 13, 2018 at 8:36 pm

      That’s great! I hope you love it! It’s snowing here right now. I would gladly send it your way! Xo

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