Carrot-Thyme Soup with Cream
- 3 pounds Baby Carrots
- 2 quarts Vegetable Stock Or Chicken Stock
- 2 sprigs Fresh Thyme
- 1/3 cup Honey
- 1/2 cup Heavy Cream
- Dash Of Salt
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Baby carrots (3 pounds)
- Thyme, Fresh (2 sprigs)
- Canned Goods
Vegetable stock or chicken stock (2 quarts)
- Cooking & Baking
- Honey (1/3 cup)
- Salt (1 Dash)
- Dairy
- Heavy cream (1/2 cup)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published October 27, 2011 (1 year ago).
100 people saved this recipe.
