New Recipe: Carrot Soup with Cream|Print

Servings: 8

Baby carrots

3 lbs

Vegetable stock

8 cups

Fresh thyme

2 sprigs

Heavy cream

1/2 cup

Honey

1/3 cup

Salt

to taste

Ground black pepper

to taste

New Recipe: Carrot Soup with Cream

Prep:

15 m

Cook:

45 m

Ready in:

60 m

In a pot, combine baby carrots, thyme, and vegetable stock. Bring to a boil. Next, reduce to low. Keep cooking for 45 minutes.
Transfer the Carrot Soup to a blender. Puree until smooth. Add cream and honey. Add salt and ground black pepper. If the soup is too thick, add more broth.
Before serving, garnish with more thyme if desired. Enjoy your Carrot Soup!