This carrot and thyme soup is an easy, comforting recipe with a naturally sweet flavor and a smooth texture. Fresh thyme adds a subtle earthy and herbal flavor, while the carrots give the soup its vibrant color and mild sweetness. It’s easy to prepare with just a handful of everyday ingredients and makes a delicious light lunch or starter.
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Carrot soup with thyme and walnuts
Carrots are such a great ingredient to work with. They have a naturally sweet flavor, add a beautiful color to soups and become wonderfully soft when cooked. There are also so many different ways to use them.
I’ve made this carrot and ginger soup for a little warmth and spice, while my carrot and red lentil soup is a more filling option. Both are quite different, but carrots work just as well in each one.
For this recipe, I keep things simple with fresh thyme and a bay leaf. They complement the natural sweetness of the carrots without overpowering their flavor. Lightly toasted walnuts are added for a little extra flavor and crunch.
Carrot thyme soup ingredients
- Carrots: Use fresh, firm carrots for the best flavor. Peel and roughly chop them into similar-sized pieces so they cook evenly.
- Onion and garlic: These create the flavor base of the soup.
- Fresh thyme: Thyme adds a subtle earthy and herbal flavor that pairs nicely with the carrots. You can use dried thyme if you don’t have fresh thyme on hand.
- Bay leaf: One bay leaf adds a little extra depth of flavor without overpowering the soup. Remove it before blending.
- Vegetable stock: I use vegetable stock to keep the soup vegetarian, but you can also use chicken stock if preferred.
- Butter: I love cooking the carrots in butter as it adds extra richness and flavor to the soup.
- Walnuts: These are optional, but they work so well in this carrot soup. Lightly toast them as this brings out their nutty flavor and adds extra crunch.
- Salt and black pepper: Keep the seasoning simple and adjust to taste after blending.
How to make carrot and thyme soup
Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.
This carrot and thyme soup recipe is easy to prepare and comes together in just a few simple steps.
- Prepare the vegetables: Peel and chop the carrots into equal size pieces so they cook evenly. Peel and finely chop the onion and garlic.
- Sauté the vegetables: Melt the butter in a large pot over medium heat. Add the onion and sauté for about 2 minutes until fragrant. Stir in the carrots and garlic and cook for a few minutes.
- Simmer: Pour in the vegetable stock and add the fresh thyme and bay leaf. Bring to a boil, then lower the heat and let everything simmer until the carrots are completely tender.
- Blend until smooth: Remove the bay leaf and blend the soup until smooth. If the soup is too thick, add a little extra stock to reach the consistency you like.
- Season and serve: Season with salt and freshly ground black pepper. Serve warm with fresh thyme and lightly toasted chopped walnuts for some extra flavor and crunch.
How to store carrot soup
- Refrigerator: Let the soup cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Freezer: This soup freezes well and can be stored in the freezer for up to 3 months. Allow it to cool completely before freezing and use a freezer-safe container.
- Reheating: Thaw frozen soup overnight in the refrigerator and reheat gently on the stovetop or in the microwave. If the soup has thickened during storage, add a bit of vegetable stock or water.
More soup recipes to try
- Classic creamy tomato soup
- Homemade broccoli soup
- Belgian endive soup with cream
- Cabbage and lentil soup
- Bell pepper and white bean soup
Carrot and Thyme Soup
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 2 pounds (900 g) carrots peeled and chopped
- 1 large onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh thyme leaves
- 4 cups (1 liter) vegetable stock
- 1 bay leaf
- salt and ground black pepper to taste
For serving
- Fresh thyme
- walnuts lightly toasted and chopped
Instructions
- Melt the butter in a large pot over medium heat. Add the chopped onion and sauté for 2 minutes until fragrant.
- Add the carrots and garlic to the pot and stir to combine. Cook for 3 to 4 minutes, stirring often.
- Add the vegetable stock, bay leaf and fresh thyme. Bring to a boil, then cover and reduce the heat. Let the soup simmer for about 20 minutes or until the carrots are completely tender.
- Turn off the heat and remove the bay leaf. Blend the soup with an immersion blender until smooth and creamy. Add a little more stock if needed.
- Season to taste with salt and freshly ground black pepper. Ladle the soup into bowls and finish with some fresh thyme and the chopped walnuts.
Notes
- Stock: I use vegetable stock to keep this soup vegetarian, but you can also use chicken stock if preferred.
- Thyme: Fresh thyme gives the soup the best flavor, but you can use dried thyme if you don’t have fresh thyme on hand. Use about 1 teaspoon dried thyme.
- Walnuts: Lightly toast the walnuts in a dry skillet over medium heat for a few minutes until lightly golden and fragrant. This gives them extra flavor and a delicious crunch.
- Cream: For a creamier soup, add a splash of heavy cream after blending. Stir it into the hot soup after blending.
- Storage: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months.
