Bay Area Foodie

If you have any leftover carrots that the Easter bunny didn’t eat or your CSA gave you a ton … try this soup. Honestly, if I didn’t make this myself I would have had no idea it was carrot. The combo of thyme and fennel creates a super unique flavor that I could not get enough of. Mike and I really enjoyed this.

Recipe link
Bon Appétit | March 1999

Filed under: RECIPES, Starters & Soups | Tagged: Bon Appétit, Carrot Soup with Thyme and Fennel, cooking, easter, food, magazine, RECIPES |