Creamy Carrot Soup
- 2 quarts vegetable stock
- 6 carrots – cut into big chunks
- Fresh Thyme Stock – twig
- ⅓ Cup Honey
- ½ Cup Heavy Cream
- In a stock pot, bring vegetable stock to a boil add carrots and thyme stock
- Reduce heat and simmer covered for 1 hour
- Remove thyme
- Remove from heat.
- Puree carrots in the stock pot with immersion blender.
- Add honey, heavy cream, salt and pepper to taste