Ingredients
- 900 ml carton chicken broth
- 2 lb bag of baby carrots
- 2 tablespoons Long’s Maple Syrup (a large dollop works well)
1 tablespoon Dijon mustard- 2 tsp dried thyme
- 1 cup (250 ml) sour cream, preferably light
1 tablespoon Dijon mustard
Instructions
- Place broth, carrots, maple syrup, Dijon and thyme in a large ot. Cover and bring to a boil over high heat, then reduce heat to medium. Cover and gently boil, stirring occasionally until very tender – about 30 minutes.
- Ladle half into a food processor and puree until smooth. Pour into a large bowl, then puree the remaining soup.
Return both batches to the pot. Soup is quite thick and you may need to add 250 ml of water - Reheat until hot. When hot stir in half the sour cream. Ladle soup into bowls and add a topping of sour cream.
Note: If making ahead, prepare steps 1 & 2. Store in a sealed container in the refrigerator for up to 5 days or freeze for up to 3 months. When ready to serve reheat and continue with step 3.