Cream of Carrot and Honey Soup

Submitted by Tisme

"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."

 

• Ready In: 55mins
• Ingredients: 8

ingredients

• 500 g baby carrots
• 4 cups vegetable stock
• 1⁄4 cup honey
• 3 garlic cloves, crushed
• salt
• pepper
• 150 ml cream
• chopped parsley

directions

1. Slice carrots (peel if using larger carrots) and put into a saucepan with the vegetable stock, honey, garlic and salt.
2. Bring to boil, reduce the heat and simmer for 30 minutes or until the carrots are tender.
3. Adjust seasonings to your taste.
4. Puree in a processor or blender and process, gently reheat before stirring in cream.
5. Do not boil once cream is added.
6. Serve sprinkled with chopped parsley.
7. 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.

Reviews

[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.

 

[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.

 

[katew]

Delicious soup and easy to do - I added a handful of chickpea. Thoroughly enjoyed the touch of honey.