Wild Rice and Carrot Soup

Wild Rice and Carrot Soup is a quick and easy soup that combines sweet carrots with earthy wild rice, topped with toasted hazelnuts and fresh thyme. All that healthy beta carotene practically glows! This wild rice and carrot soup makes a beautiful Thanksgiving starter, or cozy lunch by the fire…your choice!

This soup is naturally gluten free, and can easily be made vegan

The contrast of the bright orange soup and the dark rice is beautiful, and adding toasted hazelnuts and fresh thyme makes it company worthy. I’d serve it as a starter to a big meal, in small bowls or cups, or all by itself with a nice crusty loaf of bread. Enjoy!

Ingredients:

• 1 Tbsp olive oil
• 3 Tbsp butter, divided
• 1 bulb fennel, cored and sliced or chopped
• 2 shallots, peeled and chopped
• 1/4 cup dry sherry
• 1 1/2 lb carrots, peeled and sliced
• 4 cups chicken broth
• 1 bay leaf
• 1 bunch thyme sprigs, tied together with twine
• salt and fresh cracked black pepper
• 1 tsp cider vinegar
• 1 tsp sugar
• 2 cups cooked wild rice

garnish

• 1/3 toasted hazelnuts, rough chopped
• fresh thyme