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Carrot and Potato Soup with Lemon Thyme

A rich-tasting but lean soup that is good served either hot or cold. A great recipe for fall harvest bounty.

1 tablespoon butter
2 tablespoons vegetable oil
2 cloves garlic, minced
3 to 4 large leeks, sliced (about 4 cups)
3 large carrots, sliced (about 4 cups)
2 large potatoes, sliced (about 3 cups)
5 cups chicken stock
2 tablespoons freshly squeezed lemon or lime juice
1 tablespoon chopped fresh lemon thyme
1 / 4 teaspoon salt
freshly ground pepper to taste

1 / 2 cup chopped parsley

In a 4 to 5 quart saucepan, heat butter and oil. Add garlic and leeks and sauté, stirring frequently, for 6 to 8 minutes, or until leeks are lightly colored. Add carrots, potatoes, and chicken stock and bring to a boil. Reduce heat, cover and simmer until carrots and potatoes are very tender, about 45 to 50 minutes. Add lemon or lime juice and lemon thyme. Puree in batches in a food processor or blender. Return soup mixture to saucepan and season with salt and pepper to taste. Set over low heat and simmer until soup is just heated through. Garnish with chopped parsley. Serve hot or chilled.

Serves 6 to 8

For more great garden-inspired recipes, see Renee's cookbooks,
Recipes from a Kitchen Garden
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