SERVES 4 to 6
TOTAL TIME: 45 minutes
If your baby carrots are particularly thick, they may require a longer simmering time in step 2 to become tender. Of course, you can substitute regular carrots, peeled and cut into 1-inch pieces, for the baby carrots here. Serve with Butter Croutons and toasted, slivered almonds.
|
1½ |
pounds baby carrots |
|
1 |
onion, chopped |
|
2 |
tablespoons vegetable oil |
|
2 |
garlic cloves, minced |
|
1 |
teaspoon minced fresh thyme or ¼ teaspoon dried |
|
½ |
teaspoon ground coriander |
|
2½ |
cups low-sodium chicken broth, plus extra as needed |
|
2½ |
cups vegetable broth |
|
½ |
cup half-and-half |
|
|
Salt and pepper |
|
1 |
tablespoon minced fresh chives |
|
3 |
ounces goat cheese, crumbled (¾ cup) |
1. Combine carrots, onion, and oil in Dutch oven and cook over medium-high heat until vegetables are softened, about 5 minutes. Stir in garlic, thyme, and coriander and cook until fragrant, about 30 seconds.
2. Stir in chicken broth and vegetable broth and bring to boil. Cover, reduce heat to medium-low, and simmer gently until carrots are tender, about 20 minutes.
3. Working in batches, process soup in blender until smooth, about 2 minutes. Return soup to clean pot and stir in half-and-half. Add extra chicken broth as needed to adjust soup’s consistency. Heat soup gently over low heat until hot (do not boil). Season with salt and pepper to taste. Sprinkle individual portions with chives and goat cheese before serving.