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.
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)
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.
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.
If desired, top individual servings with lemon slices and garnish with lemon thyme (or thyme sprigs).