(Prep time: 10 Minutes|Cook Time: 32 Minutes| Servings: 4)
Ingredients
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3 Tablespoons of olive oil
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1 Pound of peeled chopped carrots peel
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1 Wedged large yellow onion
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2 Minced garlic cloves
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1 and ½ Tablespoon of grated ginger
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1 Tablespoon of pure maple syrup
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4 sprigs of fresh thyme
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2 Dried bay leaves
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½ teaspoon of dried ground sage
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½ teaspoon of salt
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¼ teaspoon of nutmeg
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¼ teaspoon of pepper
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2to 4 cups of vegetable stock
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2/3 cup of heavy cream
Directions
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Heat the olive oil into a Dutch oven over the stove top over a medium low heat; then sauté the carrots for about 5 minutes before adding the onion to the Dutch oven and sauté for about 10 additional minutes
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Add all your seasonings and all the herbs to the pot; then cook for about 2 minutes
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Pour the vegetable stock and bring it to a boil; then reduce to simmer covered for about 20 minutes
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Remove the stems of the thyme and the bay leaves from your soup and puree.
Nutrition Information
Calories: 117, Fat: 7g, Carbohydrates: 13g, Protein: 1g, Dietary Fiber: 3g