Maple-carrot soup
Chatelaine
* PLUS Cooking time: 30 minutes
Michael Graydon
Baby carrots make for a quick-cooking base in this maple-syrup-and-Dijon-spiked starter.
Ingredients
-
900-ml carton
chicken broth
-
1 kg
bag baby
carrots
-
2 tbsp
maple syrup
-
1 tbsp
Dijon
mustard
, preferably grainy
-
2 tsp
dried
thyme leaves
-
1 cup
sour cream
, preferably light
Instructions
- Place broth, carrots, maple syrup, Dijon and thyme in a large pot. Cover and bring to a boil over high heat, then reduce heat to medium. Cover and gently boil, stirring occasionally, until very tender, about 30 min.
- Ladle half into a food processor, fitted with a metal blade. Purée until as smooth as you like. Pour into a large bowl. Then purée remaining soup. Return both batches to pot. Soup is quite thick and you may need to add up to 1 cup (250 mL) water or chicken broth. Reheat until hot.
- When hot, stir in half the sour cream. Taste and add salt, if needed. Ladle soup into bowls, then dollop each with about 1 tbsp (15 mL) of remaining sour cream. If making ahead, prepare steps 1 and 2. Store in a sealed container in the refrigerator for up to 5 days or freeze up to 3 months. When ready to serve, reheat and continue with step 3.
Nutrition (per serving)
- Calories
- 93,
- Protein
- 4 g,
- Carbohydrates
- 16 g,
- Fat
- 2 g,
- Fibre
- 3 g,