Carrot Soup
Recipe
Carrot Soup with Thyme, Topped with Sunflower Seeds
You need this
500g carrots, peeled and sliced 1 onion, chopped 2 garlic cloves, minced 1 tbsp olive oil 1 liter vegetable broth 1 tsp dried thyme Salt and pepper to taste 50g sunflower seeds, toasted Fresh thyme for garnish (optional)
This is how you do it
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the sliced carrots to the pot and stir for another 2 minutes. Pour in the vegetable broth and add the dried thyme. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the carrots are tender.
- Use an immersion blender to purée the soup until smooth. For a thinner consistency, add more broth if needed. Season with salt and pepper to taste.
- In a small dry skillet, toast the sunflower seeds over medium heat, stirring frequently, until golden brown.
- Ladle the soup into bowls, sprinkle with toasted sunflower seeds, and garnish with fresh thyme if desired. Enjoy your simple and delicious carrot soup with Sigdal crispbread!
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