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Carrot cream soup with thymetopcook.tomathouse.comPreparation:Combine 3 pounds (1.3 kg) carrots, 8 cups (8 cups) vegetable broth, and 2 sprigs of thyme in a saucepan. Bring to a boil, then reduce heat and simmer until the carrots are very tender, 45 minutes to 1 hour; discard the thyme. Gently puree the soup in batches in a blender (or use an immersion blender).Return to the pan, stir in 1/3 cup honey and 0.5 cup heavy cream, and heat over low heat (thin with warm broth if necessary). Season with salt and pepper to taste. Sprinkle with thyme leaves when serving. Ingredients: |