Lemon-Thyme Carrot Soup
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.Advertisement
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).