Just posted my Rosemary water recipe 🌿🤍

Ingredients

• 4 large Carrots (peeled and sliced into 1/4‑inch rounds)
• 2 medium Leeks (white and light green parts only, cleaned and sliced thin)
• 1 medium Potato (peeled and diced (optional, adds body))
• 2 tablespoons Unsalted Butter (softened)
• 4 cups Vegetable Broth (low‑sodium)
• 1/2 cup Heavy Cream (room temperature)
• 1 teaspoon Fresh Thyme (leaves only, chopped)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare the Vegetables

   Peel and slice the carrots, clean and thinly slice the leeks (using only the white and light green parts), and dice the potato if using.

   Time: PT5M

2. Sauté Aromatics

   In a large saucepan over medium heat, melt the butter. Add the leeks and sauté for 4‑5 minutes until softened but not browned.

   Time: PT5M

   Temperature: Medium heat

3. Add Carrots and Potato

   Add the sliced carrots and diced potato to the saucepan. Stir to coat with butter and cook for another 2 minutes.

   Time: PT2M

   Temperature: Medium heat

4. Add Broth and Simmer

   Pour in the vegetable broth, add the thyme, and bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 20‑25 minutes until the carrots and potato are very tender.

   Time: PT25M

   Temperature: Low simmer

5. Blend the Soup

   Remove the saucepan from heat. Using an immersion blender, purée the soup until smooth. If you prefer a ultra‑silky texture, blend in batches in a stand blender and return to the pot.

   Time: PT5M

6. Finish with Cream and Season

   Stir in the heavy cream, then season with salt and freshly ground black pepper to taste. Warm the soup over low heat for 2‑3 minutes just to heat the cream through.

   Time: PT3M

   Temperature: Low heat

7. Serve

   Ladle the soup into bowls, drizzle a little extra cream if desired, and garnish with a sprinkle of fresh thyme leaves.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

18 g

Fat

7 g

Fiber

4 g