Carrot cream soup with thyme and cream
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This delicious and healthy soup contains only five ingredients: carrots, broth (vegetable or chicken), thyme, honey, and heavy cream. The carrots are simmered in the broth with the thyme, and then the soup is blended—incredibly simple and quick! Honey and heavy cream are added to the finished creamy soup, giving it a velvety texture. The cream also promotes better absorption of beta-carotene from the carrots. This carrot soup can be frozen, and at the end of the recipe you'll find instructions for properly defrosting it to preserve its nutritional value. Before serving, sprinkle each serving with fresh thyme leaves.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.3 kg small carrots or carrot pieces
- 8 tbsp. vegetable broth
- 2 sprigs fresh thyme + leaves for serving
- 1/3 cup honey
- 0.5 cups heavy cream
- A pinch of salt and black pepper
We recommend
Cooking the dish according to the recipe:
- Combine carrots, broth, and thyme in a saucepan. Bring to a boil, then reduce heat to low and simmer for 45 minutes to 1 hour.
- Remove from heat and pour the soup into a blender in two batches (or use an immersion blender). Blend until smooth, then add the honey and cream. Taste and add salt and pepper if needed. If the soup is too thick, add a little more broth.
- Serve the soup hot, sprinkled with thyme leaves.
Freezing:
Cool completely, pour into 1- or 0.5-liter freezer containers and place in the freezer.
Defrosting:
Place the container of frozen soup in the refrigerator for 24 hours to thaw slowly, or place it in a bowl of cool water for about 1 hour. Reheat the thawed soup in a saucepan over medium heat until heated through, about 15 minutes.
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