Carrot-Thyme Soup with Cream
Serves:
8
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This is the perfect soup for Halloween night, because it’s creamy and rich and hearty and satisfying…and it color-coordinates with all the pumpkins you might have on your porch or your dining table at this time of year.
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Ingredients:
| 3 pounds | baby carrots |
| 2 quarts | vegetable stock or chicken stock |
| 2 sprigs | fresh thyme |
| 1/3 cup | honey |
| 1/2 cup | heavy cream |
| dash of salt |
Directions:
Combine carrots, stock, and thyme in a pot. Bring to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour.
Remove from heat and transfer soup in two batches to a blender (or you may use an immersion blender.) Puree soup completely, then stir in honey and cream. Taste, then add salt as needed.
Use a little warm broth if the soup needs thinning.
Serve while warm with a sprig of thyme on top.
Source: thepioneerwoman.com
