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Cream of Carrot and Honey Soup

Ingredients

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

    • Directions

    Slice carrots into a saucepan with the vegetable stock, honey, garlic and salt. Bring to a boil, reduce heat and simmer 30 minutes or until carrots are tender. Adjust seasonings to taste. Puree in a blender or food processor and gently reheat before adding the cream. Do not boil. Served with chopped parsley. Serves 6



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