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Carrot Soup, Lemon-Thyme |  Vegetable Day

  • 5 cups vegetable broth
  • 4 cups carrots sliced 1/2 inch thick
  • 3 leeks, sliced (1 cup)
  • 1 bay leaf
  • 3 Tbsp. lemon juice
  • 2-3 Tbsp. fresh thyme or 2-3 tsp. dried thyme, crushed
  • 1 tsp. fresh savory (optional)
  • 1/8 tsp. pepper
  • 1/8 tsp. salt
  • 1 lemon thinly sliced
  • fresh thyme sprigs
  • In a large saucepan combine broth, carrots, leeks, and bay leaf
  • bring to a boil, reduce heat, cover, and simmer for 20 minutes
  • add lemon juice, fresh or dried thyme, savory (if using), salt, and pepper
  • cover and simmer about 5 minutes more or until carrots are tender
  • cool slightly
  • discard bay leaf
  • in food processor or blender process or blend the carrot mixture, one-third at a time, until smooth
  • return to pan and heat through
  • serve with lemon slice and thyme sprig as garnish
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