Savory is one of the herbs in the French staple “Herbs de Provence.” And it brings an absolutely delightful flavor to this light soup.

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  • Preparation Time

    10 minutes
  • Cooking Time

    30 minutes
  • Difficulty Rating

  • Serves



  1. 2 tsp. / 28 ml olive oil
  2. 1 large red/purple onion, diced
  3. Salt or substitute, to taste
  4. ½ tsp. / 2 g freshly ground black pepper
  5. 4 cups / 500 g chopped carrots
  6. 5 cups / 1200 ml low-sodium vegetable broth
  7. 1 Tbsp. / 2 g fresh or 1½ tsp / 2 g summer savory dried


  1. In a medium Dutch oven cook the onions in olive oil over medium-low heat for 5 minutes.
  2. Add carrots and season with salt and substitute (if desired) and pepper. Cook for 8-10 minutes or until softened.
  3. Add the broth and cook for 10 minutes.
  4. Add the savory and cook for 5 more minutes.
  5. Gently ladle half the soup into a standing blender and puree to desired consistency. Add the pureed soup back to Dutch oven. Stir well.
  6. Serve with crusty bread (1 oz / 28 g = 1 carb exchange).
  • Serving Size: 1 cup / 240 ml
  • Exchanges per Serving: 1 Veg

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Comments 17

    • I’ll jump in here because I grew summer savory last year in my garden. It’s really easy to grow, and if you let it go to seed, you will have more than you bargained for. I have more than enough this spring. I didn’t know how to use it so didn’t use it, but I intend to try this recipe. Seeds are available in most seed catalogs.

  1. You don’t need to add coconut milk to make it creamier unless you like the taste of coconut.
    I put more than half of the carrot mixture into the blender and blend it longer than normal and it comes out extremely creamy but it will also be a bit thicker.

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