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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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).

Nutrition Facts

43.2 calories; protein 2g 4% DV; carbohydrates 8.7g 3% DV; exchange other carbs 0.5; dietary fiber 2.1g 9% DV; sugars 4g; fat 0.2g; saturated fatg; cholesterolmg; vitamin a iu 6790IU 136% DV; vitamin c 7.3mg 12% DV; folate 19.7mcg 5% DV; calcium 28.6mg 3% DV; iron 0.5mg 3% DV; magnesium 11.4mg 4% DV; potassium 206mg 6% DV; sodium 434.7mg 17% DV.