Cream of Carrot and Honey Soup
Per serving
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.
Ingredients
6 serv.Step-by-step instructions
- 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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