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Carrot Thyme Soup

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“This recipe comes from the cookbook Thyme and The River Too.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter with the oil in pan.
  2. Saute the onion and garlic in mixture till onions are limp.
  3. Add carrots and toss to coat.
  4. Add stock, champagne, thyme, parsley and sugar. Simmer till carrots are crisp-tender.
  5. Puree in small batches and return to pan.
  6. Reheat and season with salt and pepper. Add more sugar if needed.

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