Carrot soup with honey

INGREDIENTS

1 kg of carrots
3 tablespoons Apimel honey of your choice
3 tablespoons olive oil
1 large onion
2 cloves of garlic
a few sprigs of fresh thyme or spices of choice
1.2l of water or stock
150ml cooking cream

PREPARATION

Preheat the oven to 200°C, sprinkle the sliced carrots evenly with 2 tablespoons of honey and olive oil, pour into a baking dish and season with salt and pepper. Bake for 20 minutes, then stir, and bake for another 20 minutes. Meanwhile, fry the onion, garlic and thyme in a pot until the onion is soft (about 10 minutes).

When the carrots are cooked, pour the entire contents of the roasting pan into the pot with the onions, add water or stock and bring to a boil. Then blend everything with a hand blender into a cream soup. Add the remaining honey and cooking cream and return to the heat briefly. Garnish with thyme leaves and a few drops of cream. Enjoy!