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Carrot-Thyme Soup with Cream
Submitted by Ree | The Pioneer Woman on October 27, 2011 in Creamy Soups, Soups
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 3 pounds Baby Carrots
- 2 quarts Vegetable Stock Or Chicken Stock
- 2 sprigs Fresh Thyme
- ⅓ cups Honey
- ½ cups Heavy Cream
- Dash Of Salt
Preparation Instructions
Combine carrots, stock, and thyme in a pot. Bring to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour.
Remove from heat and transfer soup in two batches to a blender (or you may use an immersion blender.) Puree soup completely, then stir in honey and cream. Taste, then add salt as needed.
Use a little warm broth if the soup needs thinning.
Serve while warm with a sprig of thyme on top.
