Prep 15 mins
Cook 30 mins
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.
- 500 g baby carrots (1LB)
- 4 cups vegetable stock
- 1⁄4 cup honey
- 3 garlic cloves, crushed
- salt, to taste
- mace, to taste
- 150 ml cream (1/4 pint)
- parsley, chopped to taste
- 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.
- Remove saucepan from heat and adjust seasonings to taste. Pour mixture into a blender or food processor to puree.
- 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.
This soup was certainly very easy to make, and it is pretty too. Based on the previous reviews of the soup being very sweet, I cut the honey back to 3T (4T=1/4 cup), and it turned out that this was not a good idea--the carrot taste overwhelmed the honey taste. Dh and I enjoyed, but didn't love, the soup, and the kids didn't care for it. Normally this would make me give a 3 star rating, but, as i fiddled with the honey amount, I think it really deserves the extra star--I would like to try it again w/ the proper amount of honey.
I made this soup for a starter at a dinner party. My guests all enjoyed it though I found it just a touch too sweet. I don't think you could eat a large amount of this soup but it is lovely served in small portions.
I love this soup!!! I just finished off my second bowl...this really deserves more than 5 stars! I liked the mace (first time trying it) with the honey. I used home grown carrots, sliced, and added shredded romano on top. My kids liked this deliciously sweet soup too-my 2 year old drank it through a straw:). Thanks!