Cream of Carrot and Honey Soup

“I will be making this soup with the homemade vegetable stock we will be making in Chef Kate and Chia's future stock making class. The recipe originated from a australian recipe website and will also be included in the Zaar World Tour 2005 swap.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 500 g baby carrots (1LB)
  • 4 cups vegetable stock
  • 14 cup honey
  • 3 garlic cloves, crushed
  • salt, to taste
  • mace, to taste
  • 150 ml cream (1/4 pint)
  • parsley, chopped to taste

Directions

  1. In a large saucepan, add sliced carrots, vegetable stock, honey, garlic, and salt. Bring mixture to a boil, reduce heat and simmer for approximately 30 minutes or until carrots are tender.
  2. Remove saucepan from heat and adjust seasonings to taste. Pour mixture into a blender or food processor to puree.
  3. Add pureed soup back into saucepan and reheat soup slowly, do not bring to a boil, and stir in cream. Serve immediately with chopped parsley sprinkled on soup.

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