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Nutrition Facts
Serving Size 1 (124g) Recipe makes 6 servings The following items or measurements are not included below: vegetable stock
Calories 148
Calories from Fat 72		(48%)
Amount Per Serving		%DV
	Total Fat 8.0g	12%
	Saturated Fat 5.0g	24%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 28mg		9%
Sodium 74mg		3%
Potassium 235mg		6%
Total Carbohydrate 19.8g		6%
	Dietary Fiber 1.6g	6%
	Sugars 15.6g
Protein 1.2g		2%
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Cream of Carrot and Honey Soup

Recipe #142993 | 45 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Lauralie41
Oct 28, 2005

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.

SERVES 6 (change servings and units)

Ingredients

500 g baby carrots (1LB)
4 cups vegetable stock
1/4 cup honey
3 garlic cloves, crushed
salt, to taste
mace, to taste
150 ml cream (1/4 pint)
parsley, chopped to taste

Directions

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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Featured Reviews for This Recipe

From: megnbrycesmom

On Jan 1, 2007

This soup was certainly very easy to make, and it is pretty too. Based on the previous reviews of the soup being very sweet, I cut the honey back to 3T (4T=1/4 cup), and it turned out that this was not a good idea--the carrot taste overwhelmed the honey taste. Dh and I enjoyed, but didn't love, the soup, and the kids didn't care for it. Normally this would make me give a 3 star rating, but, as i fiddled with the honey amount, I think it really deserves the extra star--I would like to try it again w/ the proper amount of honey.

1 person found this review helpful

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From: KTPie

On Feb 13, 2006

I made this soup for a starter at a dinner party. My guests all enjoyed it though I found it just a touch too sweet. I don't think you could eat a large amount of this soup but it is lovely served in small portions.

0 people found this review helpful

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From: Kaarin

On Dec 16, 2005

I love this soup!!! I just finished off my second bowl...this really deserves more than 5 stars! I liked the mace (first time trying it) with the honey. I used home grown carrots, sliced, and added shredded romano on top. My kids liked this deliciously sweet soup too-my 2 year old drank it through a straw. Thanks!

2 people found this review helpful

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From: Chef Kate

On Dec 13, 2005

I wish I could give this wonderful soup 10 stars! I did use my roasted vegetable stock and organic baby carrots, mesquite honey. I used my immersion blender to puree it and the flavor was so wonderful and rich that I didn't add the cream. Three people ate this soup right up and would give it 30 stars!

2 people found this review helpful

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