Soup: Carrot Soup with Thyme and Fennel

1/4 c. (1/2 stick) butter

4 medium carrots, peeled and chopped

3/4 c. onion, chopped

3/4 c. leek or scallions (white and pale green parts only), chopped

2 cloves garlic, chopped

1/2 tsp. fresh thyme, chopped

1/4 tsp. fennel seeds

5 c. (or more) canned low salt chicken broth

1/4 tsp. pepper

additional chopped fresh thyme

Melt butter in a large saucepan over low medium heat.  Add carrots, onion, leek, garlic, thyme and fennel.  Stir to coat.  Cover and cook until onion is transparent, stirring occasionally, about 15 minutes.  Add 5 cups broth.  Bring to a simmer.  Cover partially and simmer until carrots are very tender, about 40 minutes.  Cool slightly.  Puree soup in a blender (or use a stick blender in pan).  Return to pan.  Thin to desired consistency with more broth.  Season with salt and pepper.  (Can be made up to 3 days ahead.)  Bring soup to a simmer.  Ladle into bowls.  Sprinkle with additional thyme.

Recipe Note:  Freezes well.

Mary Finke

From the Kitchens of CMC

Columbus Mennonite Church

2004