A Bunch of white carrots, diced 4-6 carrots
2 Leeks, sliced
1 stalk celery, sliced
Pinch dried thyme
1/2 Clove Garlic, finely sliced.
3 c Chicken or Vegetable stock
Salt and pepper to taste
1 tbsp. honey
1 tbsp. Sour cream
Begin by sautéing the vegetables in a little olive oil over low to medium heat for 5 minutes before pouring in 3 c of stock and adding the thyme.
Simmer for 20 minutes until all of the vegetables are soft, then puree in a blender until smooth. Add the honey and the sour cream and stir well.
If the soup is too thick, thin with more broth.