My in-laws live in NYC so my husband and I are lucky to travel up to the city a few times a year for visits. Through the years we have made a list of a few must eat restaurants. PJ Clarke’s for burgers after a night out with friends, Le Bateau Ivre for quiet, authentic French dinners, and Fig & Olive for a light lunch. While we were in town over the holidays, in between dodging shoppers on 5th Avenue, we stopped into Fig & Olive for a quick bite to eat. I had the most delicious, fresh, and healthy Heirloom Carrot and Thyme Soup. As soon as I got home I searched the Internet for the recipe or ingredient list. I found this recipe on a blog and decided to add a few ingredients on my own and give it a go!
Note: the key to this recipe is fresh ingredients. Because there are so few ingredients it is advised to use the best of the selection and a good quality olive oil.
The bulk of time is devoted to chopping the vegetables. Other then that it really is easy. Make sure to remove the bay leaf and thyme stems as you are transferring the soup to the Cuisinart.
- 1/2 cup of olive oil
- 2 pounds of carrots (about 6 large carrots) washed, peeled, and chopped
- 3 ribs of celery, chopped
- 2 1/2 tbsp of shallot, diced
- 3 cloves of garlic, diced
- 2 sprigs of thyme
- 1 large bay leaf
- 1/2 tbsp of cumin
- salt and pepper
- 5 cups of water
- a swirl of olive oil
- Greek yogurt
- Parmesan cheese
- Heat olive oil on medium heat in Dutch oven or other soup pot
- Add diced shallot and garlic and continually stir until they are just starting to brown
- Add chopped carrots, celery, thyme, bay leaf, cumin, salt and pepper. Stir to coat ingredients with olive oil and spices
- Add 5 cups of water and simmer for about 20 minutes who until vegetables are soft
- Turn off heat. Using a ladle, carefully transfer soup to a blender or Cuisinart. Make sure to remove bay leaf and thyme sprigs
- Blend on high until very smooth, about 3-4 minutes
- Adjust seasoning and serve immediately or transfer back to Dutch oven to keep warm
I topped our bowls with some homemade croutons, a bit of thyme, and a swirl of olive oil. Because this soup is a on the light side I served it alongside a big salad with blue cheese crumbles, chopped pecans, and sliced apple.
Enjoy! Not only is it delicious, but isn’t the color just lovely?
Some of our other StyleBlueprint cities are featuring a great soup or stew today. Be sure to check them all out here: