Recipe courtesy of Ree Drummond
Episode: Fill the Freezer
Total:
1 hr 5 min
Active:
5 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 5 min
Active:
5 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Combine the carrots, stock and thyme in a pot. Bring to a boil, and then reduce the heat to low and simmer for 45 minutes to 1 hour.

Remove from the heat and transfer the soup in two batches to a blender (or you may use an immersion blender). Puree the soup completely, and then stir in the honey and cream. Taste, and then add salt and pepper as needed. Use a little warm broth if the soup needs thinning.

Serve while warm with a few thyme leaves on top.

To freeze: Allow the soup to cool, ladle into freezer-proof quart or pint containers with lids and place in the freezer.

To thaw and cook: Place the soup container in the refrigerator for 24 hours to slowly thaw, or place it in a bowl of cool water for 45 minutes to 1 hour. Heat the thawed soup in a sauce pan over medium-low heat until warmed through, about 15 minutes. 

Cook's Note

Can use a blender or immersion blender

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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