Carrot-Thyme Soup with Cream

Serves: 8

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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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.


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