Carrot-Thyme Soup with Cream


  • 2 sprigs Fresh Thyme
  • Dash Of Salt
  • ½ cup Heavy Cream
  • 1/3 cup Honey
  • 2 quarts Vegetable Stock Or Chicken Stock
  • 3 pounds Baby Carrots

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 ...

View full recipe at SpringPad


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