- 4 tablespoons butter, plus more if needed
- 2 onions, sliced
- 1 sprig thyme
- 2½ pounds carrots, peeled and sliced
- 2 teaspoons salt, or to taste
- 6 cups chicken or vegetable stock
- ½ cup whipped cream or creme fraiche (optional)
- Freshly ground black pepper, to taste
- Small handful chervil, chives, or tarragon, finely chopped (optional)
- A spoonful of cumin seeds (optional)
Melt the butter in a heavy-bottomed pot over medium-low heat. Add the onions and thyme. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add the carrots, season with salt, and cook for 5 minutes. (Cooking the carrots with the onions for a while concentrates the flavor.) Add the stock and bring to a boil. Lower the heat and simmer until the carrots are tender, about 30 minutes. When done, season with salt to taste and puree, if desired.
Serve the soup warm. Garnish with a bit of whipped cream or creme fraiche seasoned with salt and pepper and chopped chervil, chives, or tarragon. Alternatively, heat some butter or olive oil, sizzle a spoonful of cumin seeds in it, and spoon this over the soup as a garnish instead.
About this recipe
Recipe from Soup for Syria, edited and photographed by Barbara Abdeni Massaad, Interlink Books, 2015