Creamy Carrot Soup
A simple yet delicious carrot soup that goes well with pork main dishes.
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Ingredients
- 2 quart vegetable stock
- 6 carrots – cut into big chunks
- Fresh Thyme Stock – twig
- ⅓ Cup Honey
- ½ Cup Heavy Cream
Instructions
- 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
- Serve
Notes
You can freeze the leftovers for up 6 months.
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