- 3 pounds baby carrots or carrot chunks (peeled)
- 8 cups low sodium vegetable or chicken broth
- 2 sprigs fresh thyme
- 1/2 tsp ground ginger
- 1/3 cup honey
- 1/3 cup heavy cream
- Pepper to taste
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. Puree the soup completely, and then stir in the honey and cream. Taste and add pepper, as desired.
Serve while warm.