Cream of Carrot and Honey Soup
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Servings
- 6 serving(s)
Categories
- Soup
- Vegetable
- Australian
- Simmered
- Easy
Dietary
- Egg-free
- Vegetarian
Allergens
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
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.
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Equipment
large saucepan, blender or food processor
Ingredients
- 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
Instructions
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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