Carrot-Thyme Soup with Cream (Pioneer Woman)

By Cindy

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.