Maple-carrot soup

Prep 10 min
Plus Cooking time: 30 minutes
Makes 8 Cups (2 L)



900-ml carton
1 kg
bag baby carrots
2 tbsp
1 tbsp
Dijon mustard, preferably grainy
2 tsp
dried thyme leaves
1 cup
sour cream, preferably light


  • 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.


Calories 93, Protein 4 g, Carbohydrates 16 g, Fat 2 g, Fibre 3 g,
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