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The allure of a warm, creamy soup on a chilly day is undeniable, and our Creamy Roasted Carrot and Thyme Soup stands out as a delightful choice. This recipe not only satisfies your taste buds but also embraces the essence of comfort food, making it perfect for a cozy dinner or an inviting starter for your guests. With its rich, velvety texture and nuanced flavors, this soup embodies seasonal cooking by showcasing the humble carrot, a root vegetable that shines when paired with aromatic thyme.

Creamy Roasted Carrot and Thyme Soup

Warm up your chilly days with this Creamy Roasted Carrot and Thyme Soup, a comforting delight that's perfect for sharing. This simple recipe showcases the natural sweetness of carrots, enhanced by the aromatic flavor of thyme. As you blend roasted veggies with cream or coconut milk, you'll create a velvety, nutritious soup that's suitable for any meal. Ideal as a starter or cozy dinner, enjoy a dish that nourishes both the body and soul. Discover the joy of seasonal cooking!
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Ingredients
  

2 pounds carrots, peeled and cut into 1-inch pieces

1 large onion, diced

4 cloves garlic, minced

2 tablespoons olive oil

Sea salt and freshly ground black pepper, to taste

6 cups vegetable broth

1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)

1 cup heavy cream (or coconut milk for a dairy-free alternative)

2 tablespoons fresh lemon juice

Fresh thyme sprigs for garnish

Optional: A drizzle of olive oil for finishing

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to prepare for roasting the vegetables.

    Roast the Carrots: In a large mixing bowl, combine the chopped carrots, diced onion, and minced garlic. Drizzle with olive oil, and season with sea salt and freshly ground black pepper. Toss everything together until the vegetables are evenly coated. Spread the mixture out on a baking sheet in a single layer to ensure even roasting. Place in the preheated oven and roast for 25-30 minutes, or until the carrots are tender and lightly caramelized.

      Combine Ingredients: Once the roasted vegetables are ready, transfer them to a large pot. Pour in the vegetable broth, and add the dried thyme (or fresh thyme if using). Place the pot over medium heat and bring the mixture to a gentle simmer. Allow it to simmer for about 10 minutes to blend the flavors.

        Blend the Soup: After simmering, remove the pot from heat. Using an immersion blender, blend the soup until you achieve a smooth and creamy consistency. If you don’t have an immersion blender, carefully transfer the mixture in batches to a countertop blender, allowing it to cool slightly to avoid splattering.

          Add Cream and Adjust Seasoning: Once blended, return the soup to the pot (if using a countertop blender). Stir in the heavy cream and lemon juice. Taste the soup and adjust the seasoning, adding more salt, pepper, or lemon juice as desired. Warm the soup over low heat, ensuring it doesn’t boil.

            Serve: Ladle the creamy soup into individual bowls. Garnish each bowl with fresh thyme sprigs for a pop of color, and if desired, drizzle a bit of olive oil on top for added richness.

              Prep Time, Total Time, Servings: 10 minutes | 50 minutes | Serves 6.

                Enjoy this comforting and flavorful soup as a perfect starter or a light meal!