Pioneer Woman Carrot Thyme Soup with Cream

Pioneer Woman carrot thyme soup with cream is an easy blended soup made with baby carrots, fresh thyme and honey, ready in 50 minutes. This cozy fall soup recipe fits Halloween night, Thanksgiving starters, Sunday dinner and busy weeknight dinners with a crusty bread side.

Simmer the carrots in the stock for a full 45 minutes, because that slow time is what makes them soft enough to blend silky smooth. Pull them early and you'll end up with a grainy soup that tastes more like plain carrot than honey and thyme.

Stirring the honey and cream in while the soup is still hot keeps the texture velvety and the flavor sweet without turning it heavy. Blending the thyme right in with everything else also saves you from fishing out stems and spreads its flavor through every spoonful.

Pioneer Woman Carrot Thyme Soup with Cream

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

45

minutes

Calories

190

kcal

Baby carrots simmer with thyme until they blend into a bright orange soup that's smooth, lightly sweet and creamy. A splash of cream and a drizzle of honey at the end round everything out without making it heavy.

Ingredients

• 3 lb. Baby Carrots
  

• 2 qt. Vegetable Stock Or Chicken Stock
  

• 2 sprigs Fresh Thyme
  

• 1/3 c. Honey
  

• 1/2 c. Heavy Cream
  

• Dash Of Salt
  

Directions

• Combine in a pot: Add 3 lb. baby carrots, 2 qt. vegetable or chicken stock and 2 sprigs fresh thyme to a large pot. Set it over high heat and bring it to a boil.
• Simmer until tender: Reduce the heat to low and let the pot simmer for 45 minutes to 1 hour. The carrots are ready when they're soft enough to mash easily against the side of the pot.
• Blend the soup: Take the pot off the heat and pour the soup into a blender in two batches, since a full blender of hot liquid can overflow. Puree each batch completely, or use an immersion blender right in the pot if you'd rather skip the pouring.
• Add honey and cream: Stir in 1/3 cup honey and 1/2 cup heavy cream while the soup is still hot. Then give it a quick pulse or two so everything is fully combined.
• Season and adjust: Taste the soup and add a dash of salt as needed. If it feels too thick, splash in a little warm broth until it pours easily off a spoon.
• Serve warm: Ladle the soup into bowls while it's still warm. Then top each one with a fresh sprig of thyme.

Tools for this recipe

• Braun MultiQuick 7 immersion blender, Lodge 6-quart enameled Dutch oven, Vitamix E310 blender. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken stock instead of vegetable stock?

Yes, chicken stock works just as well here and gives the soup a slightly deeper savory flavor. Ree used vegetable stock only because she had a good one on hand, so use whichever you like.

How long does carrot thyme soup keep in the fridge?

Cream-based soups are best eaten within a few days, so plan on 3 to 4 days in an airtight container. Reheat it gently on the stovetop over low heat and thin it with a splash of broth if it has thickened.

Can I make this soup ahead of time?

You can simmer and blend the soup earlier in the day, then stir in the honey and cream when you reheat it. That keeps the cream tasting fresh and saves you work when guests arrive.

Do I need a regular blender, or will an immersion blender work?

An immersion blender works great and means you can blend right in the pot without pouring hot soup back and forth. With a regular blender, work in two batches so the hot liquid doesn't splash out.

What's the most common mistake with this soup?

Cutting the simmer short is the big one, because undercooked carrots don't blend smooth and leave the soup gritty. Give them the full 45 minutes and taste before adding salt, since the stock may already be salty.