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Ingredients
- 900-mL carton chicken broth
- 2-lb (1-kg) bag baby carrots
- 2 tbsp (30 mL) maple syrup
- 1 tbsp (15 mL) Dijon mustard, preferably grainy
- 2 tsp (10 mL) dried thyme leaves
- 1 cup (250 mL) sour cream, preferably light
- Place broth, carrots, maple syrup, Dijon and thyme in a large pot. Cover and bring to a boil over high heat, then reduce heat to medium. Cover and gently boil, stirring occasionally, until very tender, about 30 min.
- Ladle half into a food processor, fitted with a metal blade. Purée until as smooth as you like. Pour into a large bowl. Then purée remaining soup. Return both batches to pot. Soup is quite thick and you may need to add up to 1 cup (250 mL) water or chicken broth. Reheat until hot.
- When hot, stir in half the sour cream. Taste and add salt, if needed. Ladle soup into bowls, then dollop each with about 1 tbsp (15 mL) of remaining sour cream. If making ahead, prepare steps 1 and 2. Store in a sealed container in the refrigerator for up to 5 days or freeze up to 3 months. When ready to serve, reheat and continue with step 3.
- 4 g protein
- 2 g fat
- 16 g carbohydrates
- 3 g fibre
- 93 calories
User comments (6)
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I have just made this soup and it heavenly!!! Try it, you will love it!
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Made this delicious BUT have you read what goes into sour cream...Yikes went to health food store and purchased goat milk sour cream yum and I could pronounce the ingredients!
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This was real simple to make and tastes great. The kids liked it too! Perfect for a cold day
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Glad to hear of an alternative for sour cream! Thanks
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You could also substitute plain or greek yogurt instead of the sour cream.
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true story i totally forgot to put the sour cream in the soup and it was still pretty good. also, used vegetable stock instead of chicken and added some garlic and it was real good.
