Cream of Carrot and Honey Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. 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 |
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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