HomeRecipesArchivesAug 2007


Honey Carrot Soup

The honey in this quick soup complements the natural sweetness of the carrots.


4 cups (1 L) vegetable stock

1 lb (450 g) carrots, chopped

1 small onion, chopped

1 cup (250 ml) half-and-half or milk

1/4 cup (60 ml) honey

Salt to taste

Chopped parsley for garnish


Combine the stock, carrots, and onion in a pot and bring to a boil over high heat. Reduce the heat and simmer covered until the carrots are tender, about 15 minutes. Cool to room temperature and puree in an electric blender or food processor. Stir in the milk, honey, and salt, and refrigerate until chilled. Serve garnished with chopped parsley.

Serves 4 to 6.