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Creamy Carrot Soup
Camfam Cookery
Ingredients
2
quart
vegetable stock
6
carrots - cut into big chunks
Fresh Thyme Stock - twig
⅓
Cup
Honey
½
Cup
Heavy Cream
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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.
CamFam Cookery