Carrot-Thyme Soup with Cream

  • 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 double cream
  • Dash of salt and pepper

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.

2. 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.

3. 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.

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