Honey Carrot Soup

Last Updated on July 28, 2024

Cream soup of carrots, leeks and honey, served garnished with carrot pieces and possibly chopped parsley.

Ingredients:

800 g of carrots + a few rounds for garnish 2.5 l of vegetable stock /tr> 2 pcs small leeks 1 pc of bean leaves 3 tbsp butter 2 tbsp

td>liquid honey

ground pepper fresh parsley for garnish salt

Procedure:

1. Melt 2 tablespoons of butter in a wide pot, add the sliced leeks and sauté until semi-soft
2. Add the cleaned, coarsely grated carrots, honey, bay leaf and fry for 2 minutes, then pour in the vegetable stock, bring to the boil, reduce the heat and let bubble for about 30 minutes
3. In the meantime, fry the carrot rounds in the remaining butter for garnish
4. Blend the cooked soup smooth, season with salt and pepper to taste and serve garnished with carrot rounds and finely chopped parsley.

Recommendation:

To make it softer, you can add sour cream.