Cream of Carrot and Honey Soup

Recipe by lauralie41
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
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DIRECTIONS

  • 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.
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