Recipe courtesy of Ree Drummond

Carrot-Thyme Soup

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


  1. Combine 3 pounds baby carrots, 8 cups vegetable stock and 2 thyme sprigs in a pot. Bring to a boil, then reduce the heat and simmer until the carrots are very tender, 45 minutes to 1 hour; discard the thyme. Carefully puree the soup in a blender in batches (or use an immersion blender). Return to the pot, stir in 1/3 cup honey and 1/2 cup heavy cream and warm over low heat (thin with warm stock, if needed). Season with salt and pepper. Garnish with a few thyme leaves.