Creamy Carrot Soup

Creamy Carrot Soup

Brian CampbellCamfam Cookery
A simple yet delicious carrot soup that goes well with pork main dishes.
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Course Side Dish
Cuisine American


  • 2 quart vegetable stock
  • 6 carrots – cut into big chunks
  • Fresh Thyme Stock – twig
  • 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
  • Serve


You can freeze the leftovers for up 6 months.

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