Carrot Soup With Thyme And Fennel

Course : Vegetables
Serves: 4
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1/2 cup butter -- 1/2 stick
4 medium carrot -- chopped
3/4 cup onion -- chopped
3/4 cup leek -- chopped
2 cloves garlic chopped
1/2 teaspoon thyme -- fresh chopped
1/4 teaspoon fennel seed
5 cups nonfat chicken broth
1 tablespoons additional chopped fresh thyme

Preparation / Directions:

Melt 1/4 cup butter. Add carrots, onion, leek, garlic, 1/2 teaspoon thyme and fennel seeds; stir to coat. Cover, cook until onion is translucent stirring occasionally, about 15 minutes. Add 5 cups broth. Simmer; Cover partially; simmer until carrots are very tender, about 40 minutes. Cool slightly. Process in batches. Thin to desired consistency with more broth. Season with salt and pepper. (Can be made 1 day ahead.


Nutritional Information:

280 Calories (kcal); 23g Total Fat; (63% calories from fat); 15g Protein; 15g Carbohydrate; 62mg Cholesterol; 888mg Sodium

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