Carrot & Thyme Soup with Garlic Croutons
Silky carrot soup flavored with thyme and garlic, topped with crunchy sourdough croutons and a swirl of cream.
Ingredients
- 1½ tbsp oil
- 1 onion sliced
- 1 celery stick sliced
- 3 garlic cloves
- 2 crushed and 1 left whole
- 1 kg carrots thinly sliced
- 1.5 litre hot veg or chicken stock
- ½ small bunch of thyme
- 2 thick slices sourdough
- 1 tbsp mixed seeds
- 1 tbsp chopped parsley
- 1½ tbsp double cream plus extra to serve optional
Instructions
- Heat 1½ tablespoons of oil in a large saucepan or casserole over medium heat. Add the sliced onion and celery, and cook gently for about 5 minutes until softened. Stir in the crushed garlic cloves and cook 1 more minute.A good vegetable peeler like this makes prepping carrots so much faster and easier.
- Add the sliced carrots, hot stock, and thyme sprigs. Season with salt and pepper, bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, until the carrots are tender.
- While the soup simmers, preheat your oven to 220 °C (200 °C fan/Gas 7). Rub the whole garlic clove over both sides of the sourdough slices, then tear into chunks. Toss with the remaining oil, a pinch of salt, and the mixed seeds. Spread on a baking sheet and bake for 8–10 minutes, until golden and crisp. Toss with chopped parsley and set aside.
- Discard the thyme sprigs and blitz the soup with a hand blender until perfectly smooth. Stir in the double cream, taste, and adjust seasoning with salt and pepper.For silky-smooth soups, I like using this stick blender — it’s quick, easy, and saves washing up a big blender.
- Ladle the soup into bowls, top each with garlic croutons, and drizzle with extra cream if you like. Enjoy right away!