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Creamy Carrot Thyme Soup

Carrot SoupServings: 8


  • 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.

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