Maple Carrot Soup
- 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 â€“ 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.