Honey-laced carrot and thyme soup

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8 min


5 Cups

* PLUS Cooking time: 20 minutes


  • 1 kg carrots , peeled and thickly sliced
  • 4 cups undiluted chicken broth
  • 1 large onion
  • 2 tbsp honey
  • 3 garlic cloves , chopped
  • 4 large sprigs fresh thyme
  • fresh sprigs of mint
  • 1/4 cup crumbled blue cheese


  • Place carrots, broth, onion, honey, garlic, and thyme in a large pot. If using canned broth, add 2 cans of water. Cover and bring to a boil over high heat, then reduce to medium. Gently boil until carrots are tender, 20 to 25 minutes.
  • Discard thyme sprigs. To create a smooth texture, ladle half of soup into a food processor. Whirl until smooth. Strain soup through a sieve into another pot or saucepan. Repeat with remaining soup. Reheat over medium-low heat, stiffing often. Stir in a little water if soup is too thick. Ladle into soup bowls, and top each with a small sprig of mint or crumble a little blue cheese overtop if you wish.

Nutrition (per serving)

  • Calories
  • 132,
  • Protein
  • 4 g,
  • Carbohydrates
  • 28 g,
  • Fibre
  • 4 g,
  • Sodium
  • 888 mg.