Carrot-Thyme Soup with Cream
- 3 pounds baby carrots or carrot chunks
- 8 cups vegetable stock or chicken stock
- 2 sprigs fresh thyme, plus leaves for garnish
- 1/3 cup honey
- 1/2 cup heavy cream
- Dash of salt and pepper
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.
Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.
Can use a blender or immersion blender
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