Carrot-Thyme Soup

By KDHarmon

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

Details

Adapted from foodnetwork.com

Preparation

Step 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.

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.

Makes 8 servings.


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.


Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.


Can use a blender or immersion blender