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Recipe courtesy of Ree Drummond

Show: The Pioneer Woman

Episode: Fill the Freezer

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Carrot Soup Saves 'Thyme' (01:17)

Total:: 1 hr 5 min
Active:: 5 min

Yield:: 8 servings

Level:: Easy

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

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.

My Private Notes

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