Marry Thompson This Carrot-Thyme Soup with Cream is a silky and velvety recipe, which is made with baby carrots and a hint of honey. It’s the perfect fall soup, ready in about an hour and 15 minutes.
Jump to RecipeCarrot-Thyme Soup with Cream Recipe Ingredients
- 3 lb. Baby Carrots
- 2 qt. Vegetable Stock Or Chicken Stock
- 2 sprigs Fresh Thyme
- 1/3 cup Honey
- 1/2 cup Heavy Cream
- Dash Of Salt
- Freshly Ground Black Pepper, to taste
- A sprig of thyme or fresh parsley, for serving
How To Make Carrot-Thyme Soup with Cream
- Simmer the Carrots: In a large pot or Dutch oven, combine the baby carrots, stock, and thyme sprigs. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 45 minutes to 1 hour, or until the carrots are very tender.
- Blend the Soup: Remove the pot from the heat and discard the thyme sprigs. Carefully, and working in batches if necessary, transfer the soup to a blender and puree until it is completely smooth. (Alternatively, you can use an immersion blender directly in the pot, which is safer).
- Finish and Season: Return the pureed soup to the pot. Stir in the honey and the heavy cream. Gently heat the soup over low heat until it is just warm, being careful not to let it boil. Taste the soup and add a dash of salt and pepper as needed. If the soup is too thick, thin it with a little warm broth.
- Serve: Ladle the warm soup into bowls and serve immediately, garnished with a fresh sprig of thyme if desired.
Recipe Tips
- How to get a super creamy soup? An immersion (stick) blender is the easiest and safest tool for pureeing hot soup directly in the pot. If you are using a regular blender, it is crucial to be very careful. Work in small batches and leave the blender lid slightly ajar (covering the opening with a kitchen towel) to allow steam to escape and prevent pressure from building up.
- Can I make this soup ahead of time? Absolutely! This soup is a perfect make-ahead dish. In fact, the flavor often improves the next day after the ingredients have had time to meld. Store it in an airtight container in the refrigerator and simply reheat it gently on the stove.
- How can I make this soup dairy-free? For a delicious and creamy dairy-free version, simply substitute the heavy cream with an equal amount of full-fat canned coconut milk. Also, ensure you are using vegetable stock.
- Can I use regular carrots instead of baby carrots? Yes, you can. If using regular large carrots, be sure to peel them and slice them into uniform rounds to ensure they cook evenly in the allotted time.
What To Serve With Carrot Soup
This is a hearty and satisfying soup that is a wonderful light meal on its own. It is perfectly served with:
- A slice of crusty, warm bread for dipping
- A classic grilled cheese sandwich for the ultimate comfort food pairing
- A simple green salad with a light vinaigrette
- Savory cheese and herb scones
How To Store Carrot Soup
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 5 days.
- Freeze: This soup freezes very well. Let it cool completely, then transfer it to freezer-safe containers, leaving a little headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Carrot Soup Nutrition Facts
- Serving: 1 cup
- Calories: 220 kcal
- Carbohydrates: 25g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 7g
- Sugar: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A bitter taste in carrot soup can sometimes come from carrots that are old or unusually large, as their core can be bitter. Using fresh, sweet baby carrots, as the recipe suggests, will usually give you the best result.
Fresh thyme will give you the best, most aromatic flavor. You can simply drop the whole sprigs into the pot and then easily remove them before blending. If you only have dried thyme, you can use about ½ teaspoon.
Yes. If you don’t have honey, you can substitute it with an equal amount of pure maple syrup, which would also add a lovely, warm fall flavor to the soup.
Try More Recipes:
Carrot-Thyme Soup with Cream Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy10
servings10
minutes1
hour220
kcalA simple, velvety, and sweet carrot soup infused with the subtle flavor of fresh thyme and enriched with a touch of honey and cream.
Ingredients
3 lb. Baby Carrots
2 qt. Vegetable or Chicken Stock
2 sprigs Fresh Thyme
1/3 cup Honey
1/2 cup Heavy Cream
Salt to taste
Directions
- In a large pot, combine the carrots, stock, and thyme sprigs.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, until the carrots are very tender.
- Remove the pot from the heat and discard the thyme sprigs.
- Carefully puree the soup in a blender (in batches) or with an immersion blender until completely smooth.
- Stir in the honey and the heavy cream.
- Gently warm the soup through (do not boil), taste, and season with salt as needed.
- Serve hot.
Notes
- The most important tip for this recipe is to be very careful when blending the hot liquid; an immersion blender used directly in the pot is the safest and easiest option.
- For the best flavor, use fresh, sweet baby carrots as they are consistently tender and don’t require peeling.
- Don’t boil the soup after you’ve added the heavy cream, as this can cause it to curdle or separate. Just heat it gently until it’s warm enough to serve.
- This soup is a perfect make-ahead dish, as the flavors will continue to develop and become even better the next day in the refrigerator.