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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


Recipe Summary

30 mins
55 mins


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; protein 2g; carbohydrates 8.7g; dietary fiber 2.1g; sugars 4g; fat 0.2g; vitamin a iu 6790IU; vitamin c 7.3mg; folate 19.7mcg; calcium 28.6mg; iron 0.5mg; magnesium 11.4mg; potassium 206mg; sodium 434.7mg.