A lovely soup, flavored with the classic Belgian trio: leeks, thyme, and bay leaf. Belgian Herbed Carrot Soup was the first course at the Belgian meal with my vegetarian cooking group last weekend. We started by making a simple vegetable broth (the one I previously posted), and then built this soup following the recipe from Ruth Van Waerebeek’s Everybody Eats Well in Belgium Cookbook.
These days, it’s common to make pureed carrot soups with ginger and curry flavors, but I tend to prefer pairing carrots with fresh green herbs. Apparently, traditional Belgian cuisine highlights the best of Medieval European cooking skills. This means that they utilized fresh local European herbs before the spice trade.
Traditional Belgian cuisine highlights the best of Medieval European cooking skills. This means that they utilized fresh local European herbs before the spice trade. This soup is easily veganized with plant-based butter and oatmilk.
Ingredients
- 3 tablespoons unsalted butter or plant-based butter
- 3 medium leeks, white and light green parts
- 1 large onion
- 6 cups vegetable broth (you can use my easy basic broth recipe, or used boxed broth)
- 1 to 1 1/2 pounds carrots
- 1 large baking potato
- 1 tablespoon fresh thyme (or 1 1/2 teaspoons dried thyme)
- 1 bay leaf
- 1 cup oatmilk or other milk of your choice
- salt and freshly ground pepper, to taste
- 2 tablespoons fresh parsley
