- 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.
Cook Notes: Can use a blender or immersion blender
When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.