Carrot and Lemon Thyme Soup

2 1/2 cups carrots, sliced
1 onion, diced
1 potato, diced
1 apple, diced
1 cup chicken broth
1/4 cup lemon thyme, finely diced
1-2 cups water
1 Tbsp. orange juice
1/2 cup cream
Lemon thyme leaves for garnish
Sour cream

Place the first six ingredients in a saucepan and add enough water just to cover. Bring the mixture to a boil. Simmer for about 45 minutes, until all the pieces are very soft. Remove from the heat and let cool for 30 minutes. Puree the soup in a blender or food processor, in several batches if necessary, until smooth. Return it to the pan and add the cream and orange juice. Reheat and serve. Garnish with the lemon thyme leaves and swirl a teaspoonful of sour cream on the top. Serves 4-6.

Recipe from A Southern Woman’s Guide to Herbs by Jaclyn Weldon White. 

Photo from Flickr Creative Commons by Adam S.