Combine the carrots, vegetable stock and 2 thyme sprigs in a big pot and bring to a boil. Reduce heat and simmer until the carrots are very tender, 45-60 minutes.

Use an immersion blender to puree. (Blender, do in batches)

Stir in honey and heavy cream and warm over low heat. Thin with warm stock if too thick. Season with S&P if needed. Garnish with thyme leaves.

If using a regular blender, puree the soup in batches.