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CARROT - Carrot-Thyme Soup with Cream
Nb persons: 8
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Carrot-Thyme Soup with Cream Recipe courtesy Ree Drummond [Soups ~ Stews] Ingredients | |
3 pounds | carrots, chopped |
8 cups | vegetable stock |
chicken stock, alternative | |
2 sprigs | fresh thyme, plus leaves for garnish |
1/3 cup | honey |
1/2 cup | heavy cream |
Dash | salt |
pepper |
Directions
Combine the carrots, stock and thyme in a pot. Bring to a boil, and then reduce the heat to low and simmer for 45 minutes to 1 hour. Remove from the heat and transfer the soup in two batches to a blender (or you may use an immersion blender). Puree the soup completely, and then stir in the honey and cream. Taste, and then add salt and pepper as needed. Use a little warm broth if the soup needs thinning. Serve while warm with a few thyme leaves on top.
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