Cream Of Carrot And Honey Soup Recipes

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CREAM OF CARROT SOUP



Cream Of Carrot Soup image

This is my little picky eater's favorite soup.

Provided by Miss Tyckle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

¼ cup butter, cubed
2 ½ cups sliced carrots
1 large potato, peeled and cubed
1 cup chopped onion
1 stalk celery, chopped
3 cups chicken broth
1 teaspoon ground ginger
½ cup heavy whipping cream
1 teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
  • Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 14.8 g, Cholesterol 37.5 mg, Fat 11.7 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 585.9 mg, Sugar 3.5 g

CREAM OF CARROT AND HONEY SOUP



Cream of Carrot and Honey Soup image

This is a really nice, quick and easy comfort soup. Wonderful on a cold day, with some crusty bread! I use a salt reduced,chicken stock instead of vegetable stock, but it is just as nice with either.

Provided by Tisme

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

500 g baby carrots
4 cups vegetable stock
1/4 cup honey
3 garlic cloves, crushed
salt
pepper
150 ml cream
chopped parsley

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.

CREAM OF CARROT AND HONEY SOUP



Cream of Carrot and Honey Soup image

I will be making this soup with the homemade vegetable stock we will be making in Chef Kate and Chia's future stock making class. The recipe originated from a australian recipe website and will also be included in the Zaar World Tour 2005 swap.

Provided by lauralie41

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

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

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.

HONEYED CARROT SOUP



Honeyed carrot soup image

Kids love this rich, warming soup but it's sophisticated enough for adults, too

Provided by Lesley Waters

Categories     Dinner, Snack, Soup, Supper

Time 45m

Number Of Ingredients 8

2 tbsp butter
2 small leeks , sliced
800g carrots , roughly chopped
2 tsp clear honey
small pinch dried chilli flakes (optional)
1 bay leaf
2 ½l vegetable stock
soured cream or yogurt , to serve

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.

Nutrition Facts : Calories 116 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.59 milligram of sodium

CREAMY CARROT SOUP



Creamy carrot soup image

Make a comforting starter or lunch in no time with our easy creamy carrot soup, topped with garlicky seeded croutons. Quick and simple, it takes just 30 minutes to make

Provided by Esther Clark

Categories     Dinner, Lunch, Starter

Time 30m

Number Of Ingredients 11

1½ tbsp oil
1 onion, sliced
1 celery stick, sliced
3 garlic cloves, 2 crushed and 1 left whole
1 kg carrots, thinly sliced
1.5 litre hot veg or chicken stock
½ small bunch of thyme
2 thick slices sourdough
1 tbsp mixed seeds
1 tbsp chopped parsley
1½ tbsp double cream, plus extra to serve (optional)

Steps:

  • Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened.
  • Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
  • Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.

Nutrition Facts : Calories 417 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 19 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 1.73 milligram of sodium

CREAM OF CARROT SOUP



Cream of Carrot Soup image

Rich tasting, warm and comforting. I had a recipe I loved for this soup, but the original called for a lot more butter and 2 cups of heavy cream. I didn't really want to save this soup for special occasions only, so I attempted to reduce the fat & calories by reducing the butter and replacing the cream with evaporated milk - I have even tried evaporated skim milk with success (but it is better with whole evaporated milk). If I am serving this to guests, I use the half-n- half, but for just me I like it with the milk. I have never missed the cream in this.

Provided by HeatherFeather

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup onion, finely chopped
2 tablespoons butter or 2 tablespoons margarine
4 1/2 cups carrots, peeled,thinly sliced
1 large potato, peeld,cubed
2 (14 1/2 ounce) cans 98% fat free chicken broth or 2 (14 1/2 ounce) cans vegetable broth
1 teaspoon ground ginger powder
2 cups evaporated milk or 2 cups half-and-half cream
1 teaspoon crushed dried rosemary
1/2 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste

Steps:

  • In a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so.
  • Add carrots, potatoes, chicken broth, and ginger powder.
  • Cover and cook on medium heat 30 minutes or until veggies are very tender.
  • Remove from heat and let cool 15 minutes.
  • Using a stick blender, puree the soup right in the pot (or pour some into a blender and puree- you'll have to do this in batches though).
  • Return to heat and add milk, rosemary, salt, and pepper.
  • Cook over low heat until heated through, maybe 5 minutes or so.

CREAM OF CARROT SOUP



Cream of Carrot Soup image

This is an easy delicious soup. Wonderful served as a start for a dinner party or great for a quick lunch. Enjoy with some crusty rolls any time of the year..

Provided by Dotty2

Categories     Lunch/Snacks

Time 30m

Yield 6 cups

Number Of Ingredients 5

4 -5 potatoes, diced or 4 cups diced potatoes
6 -8 carrots, diced or 4 cups diced carrots
1/2-1 cup Cheez Whiz, to taste (cheese spread)
1/2 cup cereal cream (to taste)
fresh dill

Steps:

  • Put carrots and potatoes in saucepan and just cover with water (no Salt)Boil Potatoes and carrots until tender. Do not drain.
  • Mash using hand blender,or kitchen blender.
  • Add Cheez Whiz according to taste.
  • Add half and half to taste.
  • add fresh dill to taste.

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