Creamy Carrot Soup

• 1 12 lbs carrots, cleaned and cut into chunks
• 3 12 cups chicken stock (broth)
• 1 large onion, cut into chunks
• 2 teaspoons sugar
• 1 tablespoon apple cider vinegar
• 1 12 teaspoons thyme leaves, stripped off stalks or 12 teaspoon dried thyme
• 1 tablespoon finely grated lemon rind
• 12 teaspoon ground cumin
• 34 cup cannellini beans, canned, drained
• 1 cup fresh cream
• salt
• 14 cup very finely chopped parsley
• 12 cup sour cream or 12 cup creme fraiche, as a topping

1. In a large pot combine the carrots, stock, onion, sugar, cider vinegar, thyme, lemon rind and cumin, and bring to a boil.
2. Reduce heat until soup simmers.
3. Cover and simmer until carrots are tender -- about 15 minutes, but test with a long-handled fork.
4. In a blender or processor, puree the soup in batches, adding some beans with each batch.
5. Pour the puree into a large bowl as you work.
6. Puree the soup until very smooth.
7. Then pour the soup back into the pot, heat up, and add the cream, stirring.
8. Stir over low heat until heated through.
9. Add the finely chopped parsley, stir in, and taste: it will need more salt as modern stock granules (if used) are not very salty.
10. Serve in warmed soup bowls or mugs, and add a dollop of sour cream to each serving.

carrots, chicken, onion, sugar, apple cider vinegar, thyme, lemon rind, ground cumin, cannellini beans, fresh cream, salt, parsley, sour cream

Taken from www.food.com/recipe/creamy-carrot-soup-166248 (may not work)