- Coat a large Dutch oven with nonstick cooking spray. Heat over medium heat. Add carrots, fennel, onion and garlic; sauté 8 minutes or until onions are cooked and carrots are just crisp-tender.
- Add broth; cover and bring to boiling. Reduce heat; uncover and simmer 10 minutes or until carrots are tender. Stir in chopped thyme, salt, pepper and milk; cook 5 minutes more.
- Transfer soup to a blender or food processor; blend until smooth. Pour into a serving bowl or ladle into mugs, top with thyme sprigs (if desired), and serve.
View all nutritional information
Calories 108, Calories Fat 5, Total Fat 0g, Saturated Fat 0g, Cholesterol 1mg, Sodium 412mg, Carbohydrate 21g, Protein 5g
|Calories (fat) extra||5|
|Total Fat (extra)||1|
|Saturated Fat (extra)||1|
|Vitamin C (extra)||31|