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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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).

Nutrition Facts

43 calories; 0.2 g total fat; 435 mg sodium. 8.7 g carbohydrates; 2 g protein; Full Nutrition