¾ lb. carrots(4-5 medium carrots), peeled and thinly sliced
2 ½ cups vegetable or chicken broth
1 onion, chopped
3 sprigs fresh thyme
1 cup milk or cream
1/3 cup honey
fresh grated nutmeg
pinch cayenne pepper
Sauté carrots and onion over medium-high heat for 5-8 minutes or until onion is translucent.
Add thyme, cayenne and broth and bring to a simmer. Cover and simmer over medium heat about 10 minutes or until carrots are tender.
Remove thyme stems and blend using an immersion blender or a regular blender until smooth. Return to pan.
Add honey, milk and nutmeg. Return to simmer then serve immediately.