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Creamy Carrot Soup
Camfam Cookery
A simple yet delicious carrot soup that goes well with pork main dishes.
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Course
Side Dish
Cuisine
American
Calories
Ingredients
1x
2x
3x
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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