This simple carrot soup has a very classic flavor profile made up primarily of carrots, leeks, and thyme.
Fairly positive I’m the only person sharing a hot soup recipe smack dab in the middle of August. Let’s roll with it, ok?
I first made this simple carrot soup (very loosely inspired by this garam masala carrot soup) a few weeks ago when I was visiting my oldest sister in California. With a four month old baby keeping her and my brother-in-law busy, I figured it would be the perfect thing for them to heat up for quick lunches (or an even easier dinner) the following week.
I can’t quite explain it, but it’s always a treat for me to cook in someone else’s kitchen. The restriction in using whatever I have on hand in that moment actually makes me more creative.
Recipe testing is part and parcel of this job, but I love the freedom of improvisational cooking. Throwing together an assortment of ingredients, tasting, adjusting, and tasting some more.
It took me nearly two decades to gain that type of confidence in the kitchen and honestly, regardless of my cooking experience, it always amazes me a little bit when I get it right.
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