When Wayne asked what we were having for dinner the other night, I told him he probably didn’t want to know. When I finally mumbled “……carrot soup,” I think he agreed that he probably shouldn’t have asked. Then when I was making it, and he saw a big pot of baby carrots floating in broth, he said “Maybe you should put some potatoes in there…” LOL. I told him not to worry, we won’t be eating whole carrots in broth… that I would be pureeing it. Hahaha, I don’t think that helped. Anyway, the main reason I wanted to make this was because it looked like a quick, simple recipe Also, it had fresh thyme in it, and I still had fresh thyme in the fridge to use. Man, a package of that stuff lasts forever. I also figured this soup would be good because it was a Pioneer Woman recipe, and I wanted to use my immersion blender 🙂
I followed the recipe exactly, except I used chicken broth and added more than two sprigs of thyme. This recipe makes a TON, I mean A LOT, of soup. If you’re just cooking for two or four, definitely halve it. We are still swimming in carrot soup over here…..
I thought this soup just OK. It was light and mild with a hint of sweetness from the honey. It went well with a warm, chewy hunk of baquette. Despite using extra thyme, I couldn’t taste it. Maybe my thyme was just past it’s prime (ha). Despite his reservations, Wayne actually really liked this soup.
- 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
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.