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Carrot & Wild Rice Soup With Thyme

Carrot & Wild Rice Soup With Thyme recipe image
This comforting Carrot & Wild Rice Soup is a perfect blend of earthy and sweet flavors. The dish starts with a savory base of saut&# 195;©ed leeks, garlic, and celery, which adds a deep aromatic foundation. Fresh thyme and a splash of dry sherry elevate the natural sweetness of the carrots, while the wild rice provides a satisfying chew and nutty texture. ItâÂÂs an ideal meal for chilly evenings or as a wholesome lunch option. The addition of optional calendula petals adds a beautiful pop of color and a subtle peppery note. Simple yet sophisticated, this vegan soup is easy to prepare and offers a warm, home-cooked feel that pairs beautifully with crusty bread.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 88.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
This comforting Carrot & Wild Rice Soup is a perfect blend of earthy and sweet flavors. The dish starts with a savory base of saut&# 195;©ed leeks, garlic, and celery, which adds a deep aromatic foundation. Fresh thyme and a splash of dry sherry elevate the natural sweetness of the carrots, while the wild rice provides a satisfying chew and nutty texture. ItâÂÂs an ideal meal for chilly evenings or as a wholesome lunch option. The addition of optional calendula petals adds a beautiful pop of color and a subtle peppery note. Simple yet sophisticated, this vegan soup is easy to prepare and offers a warm, home-cooked feel that pairs beautifully with crusty bread.
Ingredients
  • 2 tablespoon Canola oil
  • 1 lg Leek -- thinly sliced
  • 2 Garlic Cloves -- minced
  • 2 md Celery ribs -- finely
Directions
  1. 1
    Wash the leek thoroughly, trim the roots and dark green tops, and thinly slice the white and light green parts.
  2. 2
    Peel and mince the garlic cloves, and finely chop the celery ribs and carrots.
  3. 3
    Heat the canola oil in a large heavy pot over medium heat.
  4. 4
    Add the sliced leeks and minced garlic to the pot, cooking and stirring occasionally until the leeks are soft and translucent, about 5 minutes.
  5. 5
    Stir in the chopped celery, carrots, and mushrooms, cooking for another 10 minutes, stirring often to prevent sticking.
  6. 6
    Pour in the vegetable broth, fresh orange juice, and dry sherry.
  7. 7
    Add the fresh thyme leaves, bay leaf, and optional calendula petals to the pot.
  8. 8
    Bring the mixture to a boil, then reduce the heat to low and cover the pot.
  9. 9
    Simmer gently until the carrots are tender, about 20 to 25 minutes.
  10. 10
    Remove the bay leaf from the soup.
  11. 11
    Stir in the cooked wild rice and let the soup simmer uncovered for an additional 5 minutes to meld the flavors.
  12. 12
    Taste and season with salt and pepper to your preference.
  13. 13
    Serve hot, garnished with additional fresh thyme or edible flowers if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 88.5kcal
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 28.0mg2%
Total Carbohydrate 5.0g2%
Dietary Fiber 1.2g5%
Sugars 1.9g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carrot, wild rice, thyme, vegan soup, leek, celery, garlic, comfort food, healthy, vegetarian, sherry, calendula, autumn recipe, winter warmer, easy dinner, nutty, earthy, plant-based, homemade, wholesome
Read it online: https://www.chefs-mate.com/recipe/carrot-wild-rice-soup-with-thyme/