Honeyed carrot & thyme soup



8 min


5 cups (1.25 L)

* PLUS Cooking time: 20 minutes
Honeyed carrot & thyme soup

Andreas Trauttmansdorff


  • 2 500-mL cartons chicken broth , or 4 cups chicken bouillon
  • 2 tbsp honey
  • 1kg- bag carrots , peeled and thickly sliced
  • 3 garlic cloves , or 2 tsp bottled chopped garlic
  • 1 large onion , chopped
  • 4 large sprigs fresh thyme , or 1 tbsp dried thyme leaves
  • sprigs fresh mint , optional
  • 1/4 cup crumbled blue cheese , optional


  • Place broth, honey, carrots, garlic, onion and thyme in a saucepan. Cover and bring to a boil over high heat, then reduce heat to medium. Gently boil until carrots are tender, 20 to 25 minutes.
  • Discard thyme sprigs. To create a smooth texture, ladle about half of soup into a food processor. Whirl until smooth. Strain through a sieve into another saucepan or, if making ahead, strain into a refrigerator container. Repeat with remaining soup. Heat before serving. It will keep well, covered and refrigerated, up to 5 days or freeze up to 3 months.
  • Before serving, reheat in the microwave or a saucepan. Put soup with a little water in saucepan over medium-low heat, stirring often. For appetizer-size servings, pour into heatproof shot glasses or small cups. Top with a small sprig of mint or crumble a little blue cheese overtop.

Nutrition (per serving)

  • Calories
  • 33,
  • Protein
  • 0.9 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 0.1 g,
  • Fibre
  • 1.3 g,
  • Sodium
  • 222 mg.

Carrot soup is an easy make-ahead. For an appetizer, serve it in shot glasses or small espresso cups. Or dish it up as a first course for a sit-down dinner.