Roasted Carrot & Thyme Soup

Roasted CArrot & Thyme Soup

by Mueller Market Chef Julia

Market Ingredients: 

• 1 bunch carrots (@simple_promise_farms)

• 1-2 cloves elephant garlic (@bernhardtsfarm)

• 4 sprigs fresh thyme (@vermillionfarms_)

• 1 pint cherry tomatoes (@hotspellfarm)

• 2 cups chicken bone broth (@labelleviefarm)

• 1 baguette (@juliemyrtillebakery)

Other ingredients:

• Olive oil

• Salt & pepper

Directions:

1. Prepare Veggies— Bring a large pot to low heat. While heating, roughly chop the carrots into 1–2 inch pieces. Mince the garlic. Strip thyme leaves from stems.

2. Caramelize carrots— Add carrots, garlic, and thyme leaves to the pot with a drizzle of olive oil, 1/2 tsp salt, and 1/2 tsp pepper.
   Cook on low, uncovered, for 8–10 minutes until carrots are slightly browned. 

3. Prepare the base— Dice the tomatoes into rough chunks and add to the pot. Cook another 3–4 minutes. Pour in the bone broth. Then, raise heat to medium, cover, and simmer for 10 minutes.

4. Blend— Remove from heat. Blend with an immersion blender (or transfer to a high power blender) until smooth or slightly chunky, depending on preference.

5. Serve— Taste and adjust seasoning as needed. Serve with sliced and toasted baguette.