Carrot Soup

by Brenda Langton, Tastemaker in Residence

You can also make this soup with some parsnips or sweet potatoes; simply substitute them for up to one-half of the carrots. // serVes 4 to 6

Ingredients

2 tablespoons vegetable oil

1 leek (white part only) or onion, chopped

7 to 8 large carrots, sliced (6 cups)

1 teaspoon chopped fresh thyme or 1⁄2 teaspoon dried

1 teaspoon salt

4 cups vegetable stock

Instructions

1. Heat the oil in a large saucepan. Sauté the leek until tender. Add the carrot slices. Cook, stirring often, for 5 minutes. You want the carrots to brown a little.

2. Salt the carrots, and then add the stock and bring it to a boil. Turn down the heat and simmer for 20 to 30 minutes, until the carrots are tender.

3. Puree the soup, working in small batches to prevent an explosion of hot liquid, until it is smooth.

4. Garnish the soup with crème fraîche or chopped chives.