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As the seasons change and cooler weather sets in, nothing quite warms the soul like a steaming bowl of soup. Creamy Roasted Carrot and Thyme Soup is not just a dish; it's a comforting embrace in a bowl. With its vibrant orange hue and silky texture, this soup invites you to indulge in the rich flavors of roasted carrots, enhanced by the aromatic earthiness of thyme. It’s a perfect choice for chilly evenings, bringing both warmth and nourishment to your table.

Creamy Roasted Carrot and Thyme Soup

Warm up this season with a bowl of Creamy Roasted Carrot and Thyme Soup, the perfect comfort food for chilly nights. This vibrant orange soup blends the natural sweetness of roasted carrots with the aromatic earthiness of thyme, creating a rich and silky texture. Packed with nutrients and versatile for dietary preferences, you can choose cream or coconut milk for creaminess. Brighten it with a splash of lemon juice, and enjoy a nourishing dish that's as delightful to the palate as it is to the eye. Discover the step-by-step guide to bring this heartwarming soup to your table and savor the wholesome flavors of fresh, high-quality ingredients.
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Ingredients
  

2 pounds of carrots, peeled and chopped into 1-inch pieces

1 large onion, diced

4 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper to taste

6 cups vegetable broth

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

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

2 tablespoons lemon juice

Fresh thyme sprigs for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Carrots: In a large mixing bowl, toss the chopped carrots, diced onion, and minced garlic with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and caramelized.

      Combine Ingredients: Once the vegetables are roasted, transfer them to a large pot. Add the vegetable broth and dried thyme (or fresh if using). Bring the mixture to a simmer over medium heat for about 10 minutes.

        Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender. Use caution and let it cool slightly before blending to avoid splattering.

          Add Cream and Season: Return the blended soup to the pot (if using a regular blender). Stir in the heavy cream and lemon juice. Adjust the seasoning with more salt, pepper, and lemon juice according to your taste. Heat gently until warmed through.

            Serve: Ladle the soup into bowls and garnish with fresh thyme sprigs. You can also drizzle a bit of olive oil on top for extra richness.

              Prep Time, Total Time, Servings: 10 minutes | 50 minutes | 6 servings