Honey Carrot Soup Recipes

Steps:

• Melt the butter in a large saucepan over a medium heat. Add the leeks to the pan, then cook for 3 mins until starting to soften. Add the carrots, honey, chilli (if using) and bay leaf, then cook for 2 mins.
• Pour in the stock, bring to the boil, then simmer for 30 mins. Blend the soup in batches, return to a clean pan, then season to taste. When ready to serve, bring back to a simmer, then ladle into mugs. Add a swirl of soured cream or yogurt and serve with garlic bread or bacon butties.

Steps:

• In large saucepan combine carrots, chicken broth and onion.
• Cover and simmer over medium heat about 15 minutes or until carrots are tender.
• Transfer mixture to blender or food processor and blend until smooth.
• Return to saucepan.
• Add milk and honey.
• Return to simmer.
• Serve hot or chilles with a swirl of sour cream and a sprinkle of nutmeg.

Steps:

• Trim, peel, and cut the carrots into 1-inch lengths. Trim, peel, and chop the onion and garlic.
• In a heavy pot or Dutch oven, saute the onion in the butter and olive oil over medium heat, stirring, until translucent. Add the garlic and saute it for a few minutes, taking care not to let it brown.
• Add the water, carrots, ginger, and salt and cook until the carrots are very tender, about 45 minutes. Turn off the heat and let the soup cool.
• When the soup has cooled, puree it in batches in a food processor or blender. Return the puree to the pot and place it over medium-high heat. Bring the puree to a boil and reduce it to the desired thickness. Add the honey, stirring until dissolved. Taste, adjust the seasonings, if necessary, and serve immediately.
• To serve cold, remove the pan from the heat and let the soup cool completely. Cover the pot and refrigerate. When ready to serve, stir vigorously and ladle into chilled bowls, if desired

Steps:

• Combine all ingredients except 1/2 tablespoon lemon juice in a 3-quart heavy saucepan and bring to a boil over moderate heat, stirring occasionally. Reduce heat and simmer, covered, until carrots are tender, 30 to 40 minutes.
• Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth, then chill soup quickly, stirring occasionally, in a metal bowl set in a larger bowl of ice and cold water, about 30 minutes. (Alternatively, cool soup, uncovered, 30 to 40 minutes, then chill, covered, until cold, about 4 hours.)
• Stir in remaining 1/2 tablespoon lemon juice and salt to taste. Divide soup among 6 bowls with a ladle. Float a lemon slice on top of each serving, then drizzle with honey and serve.

Steps:

• 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.
• Remove saucepan from heat and adjust seasonings to taste. Pour mixture into a blender or food processor to puree.
• 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.

Steps:

• Slice carrots (peel if using larger 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 (it is a personal preference) make a paste of a little cornflour and water mix well before adding to soup.

Steps:

• Melt the butter in a large saucepan over a medium heat.
• Add the leeks to the pan, then cook for 3 mins until starting to soften.
• Add the carrots, honey, chili (if using) and bay leaf, then cook for 2 minutes
• Pour in the stock, bring to the boil, then simmer for 30 minutes
• Blend the soup in batches, return to a clean pan, then season to taste. When ready to serve, bring back to a simmer, then ladle into mugs.
• Add a swirl of soured cream or yogurt if you wish and serve with garlic bread or bacon butties.