Carrot-Thyme Soup with Cream
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.
|3 pounds||baby carrots|
|2 quarts||vegetable stock or chicken stock|
|2 sprigs||fresh thyme|
|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.