On a cold fall or winter day, there is nothing more pleasant than a bowl of warm, creamy carrot soup infused with the sweet notes of honey. This soup is not only delicious but also packed with vitamins and minerals.
Ingredients
For 4 persons
- 600 g of carrots
- 3 teaspoons of lemon juice
- 4 sprigs of fresh parsley
- 1 onion
- 2 dl light cream
- 2 tbsp butter
- 3 tbsp liquid honey
- 8 dl water
- 2 cubes of vegetable stock
- black pepper
- salt
Preparation
- Dissolve the bouillon cube in hot water.
- Chop the onion finely.
- Cut the carrots into pieces.
- Finely chop the parsley.
- Melt the butter in a large pan and briefly fry the chopped onion. Add the carrot pieces and stir well.
- Pour in the vegetable stock and simmer gently for 30 minutes. Then puree the soup smooth with a hand blender. Add additional broth if necessary for desired consistency.
- Add the light cream and liquid honey, mix well and heat over low heat for another 2 to 3 minutes (do not boil).
- Season the soup with lemon juice, salt and freshly ground black pepper.
Source: Revogan