Honey-laced carrot and thyme soup

Instructions

• 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.