Carrot-Thyme Soup with Cream

1. 1

   Combine the carrots, stock and thyme in a pot.

2. 2

   Bring to a boil, and then reduce the heat to low and simmer for 45 minutes to 1 hour.

3. 3

   Remove from the heat and transfer the soup in two batches to a blender (or you may use an immersion blender).

4. 4

   Puree the soup completely, and then stir in the honey and cream.

5. 5

   Taste, and then add salt and pepper as needed.

6. 6

   Use a little warm broth if the soup needs thinning.

7. 7

   Serve while warm with a few thyme leaves on top.

8. 8

   To freeze: Allow the soup to cool, ladle into freezer-proof quart or pint containers with lids and place in the freezer.

9. 9

   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.

10. 10

    Heat the thawed soup in a sauce pan over medium-low heat until warmed through, about 15 minutes.

* Per serving · 4 servings · Values may vary.

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