Cream Of Carrot And Honey Soup
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.
Steps
Slice carrots and put into a saucepan with the vegetable stock , honey , garlic and salt.
Bring to boil , reduce the heat and simmer for 30 minutes or until the carrots are tender.
Adjust seasonings to your taste.
Puree in a processor or blender and process , gently reheat before stirring in cream.
Do not boil once cream is added.
Serve sprinkled with chopped parsley.
N.
B.
~ if soup requires thickening make a paste of a little cornflour and water mix well before adding to soup.
Ingredients
baby carrots, vegetable stock, honey, garlic cloves, salt, pepper, cream, parsley