Cream Of Carrot & Honey Soup
Created by Tisme on May 12, 2015
- Servings: 5
- Prep Time: 10m
- Cook Time: 45m
- Recipe #18972
Ingredients
- 500 grams carrots (baby)
- 4 cups vegetable stock
- 1/4 cup honey
- 3 garlic cloves, crushed
- Salt
- Pepper
- 150 ml cream
- Parsley, chopped
How to Make
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Step 1: Slice carrots (peel if using larger carrots) and put into a saucepan with the vegetable stock, honey, garlic and salt.
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Step 2: Bring to boil, reduce the heat and simmer for 30 minutes or until the carrots are tender.
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Step 3: Adjust seasonings to your taste.
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Step 4: Puree in a processor or blender and process, gently reheat before stirring in cream.
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Step 5: Do not boil once cream is added.
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Step 6: Serve sprinkled with chopped parsley.
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Step 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.
Nutritional Facts
- Serving Size: 1 (419.5 g)
- Calories 232.8
- Total Fat - 9.5 g
- Saturated Fat - 5.1 g
- Cholesterol - 27.4 mg
- Sodium - 466.2 mg
- Total Carbohydrate - 31.6 g
- Dietary Fiber - 3.6 g
- Sugars - 23.4 g
- Protein - 7.7 g
- Calcium - 90.1 mg
- Iron - 0.5 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.2 mg