Ingredients
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500
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4
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1/4
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3
-
-
-
150
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-
-
-
-
-
-
-
Directions
Cream of Carrot and Honey Soup, 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 , We enjoyed the soup, but found it a tad sweet for our taste buds It was easy enough to prepare and has a lovely creamy texture after pureeing used a immersion blender right in the pot rather than transferring hot soup to the blender and back Thank you for sharing the recipe!
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Steps
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1
Done
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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
Done
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Remove Saucepan from Heat and Adjust Seasonings to Taste. Pour Mixture Into a Blender or Food Processor to Puree. |
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3
Done
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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. |
