One of my favorite things to serve my kiddos for lunch on a chilly weekend is soup with grilled cheese sandwiches. That soup typically takes the form of tomato, but sometimes we get all wild and crazy with this carrot-loaded delight instead. Surprisingly, the secret to this recipe’s success is the addition of just enough salt at the end. Without adequate salt, this soup is rather bland and boring. But once you reach the perfect amount of salt, the flavors suddenly pop! I recommend adding ¼ teaspoon at a time and tasting between intervals until it’s just perfect. And while you’re at it, don’t forget the pepper!
YIELD: 6 TO 8 SERVINGS
2 ½ lb ([1.1 kg] about 15 medium carrots), peeled and cut into 1-inch (2.5-cm) pieces
6 cups (1.4 L) low-sodium vegetable broth or chicken broth
1 ½ tbsp (22 ml) maple syrup
1 tbsp (2.5 g) chopped fresh thyme or 1 tsp (1 g) dried thyme
½ tsp salt, plus more to taste
Freshly ground black pepper, to taste
1 cup (240 ml) half-and-half
1 ½ tsp (7 ml) white wine vinegar
Combine the carrots, vegetable or chicken broth, maple syrup, thyme, salt and pepper in a large slow cooker. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the carrots are completely tender.
Use an immersion blender to purée the soup until smooth. Stir in the half-and-half and white wine vinegar, and season with additional salt and pepper to taste. Cover the slow cooker and cook on low for 10 to 15 minutes, until the soup is heated through.