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


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 calories; 0.2 g total fat; 435 mg sodium. 206 mg potassium; 8.7 g carbohydrates; 2.1 g fiber; 4 g sugar; 2 g protein; 6790 IU vitamin a iu; 7 mg vitamin c; 20 mcg folate; 29 mg calcium; 1 mg iron; 11 mg magnesium;