Cream of Carrot and Honey Soup

READY IN: 45mins
Recipe by lauralie41

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.

Top Review by Susie D

We enjoyed the soup, but found it a tad sweet for our taste buds. It was easy enough to prepare and has a lovely creamy texture after pureeing. I used a immersion blender right in the pot rather than transferring hot soup to the blender and back. Thank you for sharing the recipe!

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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