Carrot and Celery Soup with Thyme Pecan Crumble
A flavorful vegetarian soup with simple ingredients and a sweet, nutty topping.
Servings 4 people
- 2 tbsp olive oil
- 1 sweet onion peeled and diced
- 2 cloves garlic pressed or minced
- 4 carrots sliced
- 6 stalks celery sliced
- 4 cups vegetable broth
- 1 tbsp butter
- 1 cup pecans chopped
- 2 tbsp fresh thyme
- 1 tsp brown sugar or coconut sugar
In a large soup pot over medium heat, heat the olive oil and add the garlic and onion. Sautee for a few minutes before adding the carrots and celery. Cook for 5-7 minutes, or until the vegetables are slightly tender, then add the vegetable broth and bring to a boil. Cover, reduce heat to a simmer/low boil, and cook for 20-25 minutes or until the carrots are tender.
When the carrots are tender, remove the soup from heat and use an immersion blender to puree it. You can also transfer the soup in batches to a regular blender to puree it.
While the soup is cooking, heat the butter in a small skillet over medium heat. Add the chopped pecans, thyme, and brown sugar. Cook, stirring frequently, until the pecans are fragrant (about 3-5 minutes). Be careful not to burn them. Remove from heat and set aside.
Ladle the soup into bowls and top with the thyme pecan crumble. Enjoy!
Store in an airtight container in the fridge for up to 5 days. You can also freeze this soup and thaw in the fridge overnight. Reheat on the stove or in the microwave.
Serve with pork tenderloin or fish for a complete meal.
Serving: 1serving | Calories: 340kcal | Carbohydrates: 22g | Protein: 4g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 453mg | Potassium: 572mg | Fiber: 6g | Sugar: 12g | Vitamin A: 11229IU | Vitamin C: 16mg | Calcium: 95mg | Iron: 2mg