Carrot cream soup with thyme
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This delicate, sweet and spicy creamy carrot soup with thyme, cream, and honey makes a wonderful lunch with toast, or a great party appetizer when served in small glasses. The carrots are simmered in vegetable broth with thyme, then pureed in a blender. When blending the hot soup, remember not to close the lid completely to prevent an explosion. Stir in the cream and a little honey into the pureed soup. The delicious, velvety, and aromatic soup is ready. Serve as an appetizer.
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Recipe:
Combine 3 pounds (1.3 kg) carrots, 8 cups (8 cups) vegetable broth, and 2 sprigs of thyme in a saucepan. Bring to a boil, then reduce heat and simmer until the carrots are very tender, 45 minutes to 1 hour; discard the thyme. Gently puree the soup in batches in a blender (or use an immersion blender).
Return to the pan, stir in 1/3 cup honey and 0.5 cup heavy cream, and heat over low heat (thin with warm broth if necessary). Season with salt and pepper to taste. Sprinkle with thyme leaves when serving.
Categories:
recipe / Blender / Festive dishes / Party Dishes / Appetizers / Soups / Cream soups / Ree Drummond
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