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Carrot-Thyme Soup with Cream

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 5 min
  • Yield: 8 servings
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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

Dash of salt and pepper 


  1. 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.
  2. 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.
  3. Serve while warm with a few thyme leaves on top.
  4. To freeze: Allow the soup to cool, ladle into freezer-proof quart or pint containers with lids and place in the freezer.
  5. 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

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