Carrot Soup by Pioneer Woman

By LDenvir

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

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.

Notes
Cook Notes: Can use a blender or immersion blender

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/carrot-thyme-soup-with-cream-recipe/index.html?oc=linkback