Carrot cream soup with thyme and cream

Ingredients:

• 1.3 kg small carrots or carrot pieces
• 8 tbsp. vegetable broth
• 2 sprigs fresh thyme + leaves for serving
• 1/3 cup honey
• 0.5 cups heavy cream
• A pinch of salt and black pepper

Preparation:

1. Combine carrots, broth, and thyme in a saucepan. Bring to a boil, then reduce heat to low and simmer for 45 minutes to 1 hour.
2. Remove from heat and pour the soup into a blender in two batches (or use an immersion blender). Blend until smooth, then add the honey and cream. Taste and add salt and pepper if needed. If the soup is too thick, add a little more broth.
3. Serve the soup hot, sprinkled with thyme leaves.
   
   Freezing:
   Cool completely, pour into 1- or 0.5-liter freezer containers and place in the freezer.
   
   Defrosting:
   Place the container of frozen soup in the refrigerator for 24 hours to thaw slowly, or place it in a bowl of cool water for about 1 hour. Reheat the thawed soup in a saucepan over medium heat until heated through, about 15 minutes.