Carrot Soup

I've never been into cooked carrots too much...until last year when I discovered that I loved them roasted.  I saw a recipe for carrot soup on Pioneer Woman and decided to give it a try.  Apprehensive, I just made 1/3 of the recipe in case I didn't like it.  Well, I loved it!  I'll definitely be making this again.  For her pictures and humor, go here.

• 3 pounds Baby Carrots
• 2 quarts Vegetable Stock Or Chicken Stock  (I used homemade chicken stock)
• 2 sprigs Fresh Thyme (used dried)
• 1/3 cup Honey
• 1/2 cup Heavy Cream (used milk)
• Dash Of Salt (also added pepper)

Combine carrots, stock, and thyme in a pot. Bring to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour.

Remove from heat and transfer soup in two batches to a blender (or you may use an immersion blender.) Puree soup completely, then stir in honey and cream. Taste, then add salt as needed.