Cream Of Carrot & Honey Soup
Recipe: #18972
May 12, 2015
Categories: Carrot, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"This is a really lovely, 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."
Original is 5 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Slice carrots (peel if using larger carrots) and put into a saucepan with the vegetable stock, honey, garlic and salt.
Step 2
Bring to boil, reduce the heat and simmer for 30 minutes or until the carrots are tender.
Step 3
Adjust seasonings to your taste.
Step 4
Puree in a processor or blender and process, gently reheat before stirring in cream.
Step 5
Do not boil once cream is added.
Step 6
Serve sprinkled with chopped parsley.
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.
Tips
No special items needed.
1 Reviews
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