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Carrot-Thyme Soup with Cream

Name: Carrot-Thyme Soup with Cream
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 8 servings
Ingredients: 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

Recipe courtesy of Ree Drummond

Show: The Pioneer Woman

Episode: Fill the Freezer

Carrot-Thyme Soup with Cream

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Level: Easy

Total: 1 hr 5 min
Active: 5 min

Yield: 8 servings

Level: Easy

Total: 1 hr 5 min
Active: 5 min

Yield: 8 servings

Ingredients

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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

Directions

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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.