| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 5 min |
| Yield: | 8 servings |
Ingredients
- 3 pounds baby carrots or carrot chunks
- 8 cups vegetable stock or chicken stock
- 2 sprigs fresh thyme, plus leaves for garnish
- 1/3 cup honey
- 1/2 cup heavy cream
- Dash of salt and pepper
- Dash of salt and pepper
Instructions
- 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 (or you may use an immersion blender). Puree the soup completely, and then stir in the honey and cream. Taste, and then add salt and pepper as needed. Use a little warm broth if the soup needs thinning.
- Serve while warm with a few thyme leaves on top.
- To freeze: Allow the soup to cool, ladle into freezer-proof quart or pint containers with lids and place in the freezer.
- To thaw and cook: Place the soup container in the refrigerator for 24 hours to slowly thaw, or place it in a bowl of cool water for 45 minutes to 1 hour. Heat the thawed soup in a sauce pan over medium-low heat until warmed through, about 15 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 157 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 5 g |
| Sugar | 20 g |
| Protein | 2 g |
| Cholesterol | 20 mg |
| Sodium | 214 mg |
Reviews
A lovely and basic carrot soup. I made this for my 82yo mother, who has a very limited amount of foods she can tolerate. This was perfect, no onions, garlic, heavy flavors. I’m place of cream I added a block of silken tofu. The soup still had a lovely creamy quality, but with much higher protein and lower fat. I eased into adding the honey, concerned it would be sweet. I think I used the full amount by the time I tasted and added more. For myself, I would add some ginger or orange juice and zest. A nutritious and tasty soup!
Delicious. Will make this in the regular! Freezes well.
I liked this very much, I used coconut milk instead of cream to avoid lactose
I love most of Ree’s recipes but this one was a very flat taste. I tried adding ginger and nutmeg and even sherry. I love carrots but I will not make this again.
I made this just as printed and loved it! Served with a dollop of sour cream gave it a little zing. Thanks Ree! (It also gave me an excuse to use my immersion blender)
Too sweet! Just a puree type soup. Needs more substance og someting to bite on. Sorry I usually love all her recipes . I now have six bags of it in freezer that no one wants to take! Oh well?
This was easy and very good! I did cut down on the amount of honey based on other reviews and added a little nutmeg. The soup did take longer than I expected but only because I used my pressure cooker to quicken the cooking of the carrots and then spilled cream down the edge of the counter between the counter and stove! Clean up was not anticipated!! I will however make this soup many times. It is a keeper!
I found I only needed to add about 3 tablespoons of honey (I preferred the soup more savory than sweet), and I used whole milk instead of heavy cream since that’s what I had on hand. Very good!
There is not one single change necessary to make this the best creation you ever dreamed of and so very easy. I can’t wait to have it for lunch tomorrow and will make a batch to freeze once I’m able to save any of it. Thanks, Ree.
We made this today, but I only had venison stock in the fridge (I make all my own stocks in the crockpot so I use what I have). I added too much salt so then I added extra whole milk and honey. It still turned out wonderful–and I’m not a cooked carrot lover!