Cream of Carrot and Honey Soup

"This is a really nice, quick and easy comfort soup. Wonderful on a cold day, with some crusty bread! I use a salt reduced,chicken stock instead of vegetable stock, but it is just as nice with either."
 
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photo by Peter J photo by Peter J
photo by Peter J
photo by Seasoned Cook photo by Seasoned Cook
photo by Seasoned Cook photo by Seasoned Cook
Ready In:
55mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • Slice carrots (peel if using larger carrots) and put into a saucepan with the vegetable stock, honey, garlic and salt.
  • Bring to boil, reduce the heat and simmer for 30 minutes or until the carrots are tender.
  • Adjust seasonings to your taste.
  • Puree in a processor or blender and process, gently reheat before stirring in cream.
  • Do not boil once cream is added.
  • Serve sprinkled with chopped parsley.
  • N.B.~ If soup requires thickening (it is a personal preference) make a paste of a little cornflour and water mix well before adding to soup.

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Reviews

  1. Peter J
    Yum! The honey and garlic really set this off and it had a wonderful aroma while cooking. Only change I made was a few local stores were out of fresh parsley so I used dried chives to garnish instead. I served warm thickened with a little cornflour but also think it would be great served at room temperature during warmer months as well.
     
  2. Seasoned Cook
    Wonderful flavor and the honey did the trick! I added 1/2 teaspoon of salt and a little less cream than stated. Easy to prepare and very tasty. Prepared as a participant in the 8th Edition of Make My Recipe Event October 2009.
     
  3. katew
    Delicious soup and easy to do - I added a handful of chickpea. Thoroughly enjoyed the touch of honey.
     
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Tweaks

  1. Peter J
    Yum! The honey and garlic really set this off and it had a wonderful aroma while cooking. Only change I made was a few local stores were out of fresh parsley so I used dried chives to garnish instead. I served warm thickened with a little cornflour but also think it would be great served at room temperature during warmer months as well.
     

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