Categories: Soup

Ingredients

• 3 lbs. baby carrots
• 8 cups vegetable stock
• 2 thyme sprigs
• 1/3 cup honey
• 1/2 cup heavy cream
• Salt and pepper
• Thyme leaves, for garnish

Directions

1. Combine carrots, vegetable stock and thyme sprigs in a pot. Bring to a boil, then reduce the heat and simmer until the carrots are very tender, 45 minutes to 1 hour; discard the thyme. Carefully puree the soup with an immersion blender. Return to the pot, stir in honey and heavy cream and warm over low heat. Season with salt and pepper. Garnish with a few thyme leaves.

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