Lemon-Thyme Carrot Soup

Lemon-Thyme Carrot Soup

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From: Diabetic Living Magazine

This pureed carrot soup uses wild lemon thyme which has a more pronounced lemon flavor than plain thyme. Look for it at your local farmers' market. This recipe serves eight as a side dish, but can be halved for a smaller gathering.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 5 cups reduced-sodium chicken broth
  • 4 cups ½-inch carrot slices
  • 3 leeks, sliced (1 cup)
  • 1 bay leaf
  • 3 tablespoons lemon juice
  • 2 to 3 tablespoons chopped fresh lemon thyme or thyme, or 2 to 3 teaspoons dried thyme, crushed
  • 1 teaspoon chopped fresh savory (optional)
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground pepper
  • 1 lemon, thinly sliced (optional)
  • Fresh lemon thyme or thyme sprigs (optional)


  • Prep

  • Ready In

  1. Combine broth, carrots, leeks and bay leaf in a large saucepan. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add lemon juice, chopped fresh thyme (or dried thyme), savory (if desired), salt and pepper. Cover and simmer about 5 minutes more or until carrots are tender. Cool slightly.
  2. Discard bay leaf. Process or blend carrot mixture in a food processor or blender, one-third at a time, until smooth. Return the pureed mixture to the same saucepan; heat through.
  3. If desired, top individual servings with lemon slices and garnish with lemon thyme (or thyme sprigs).

Nutrition information

  • Serving size: 1 serving
  • Per serving: 43 calories; 0 g fat(0 g sat); 2 g fiber; 9 g carbohydrates; 2 g protein; 20 mcg folate; 0 mg cholesterol; 4 g sugars; 6,790 IU vitamin A; 7 mg vitamin C; 29 mg calcium; 1 mg iron; 435 mg sodium; 206 mg potassium
  • Nutrition Bonus: Vitamin A (136% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable

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