Honey Carrot Soup Recipes

HONEYED CARROT SOUP

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.

HONEY ROASTED CARROTS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
• Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.

HONEY CARROT PIE

Steps:

• Bring a large pot of water to a boil. Cook carrots in the boiling water until very tender, about 15 minutes. Drain and transfer to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until very smooth. Set aside to cool.
• Preheat oven to 400 degrees F (200 degrees C).
• Beat eggs in a large bowl. Add carrots, evaporated milk, brown sugar, honey, salt, cinnamon, nutmeg, cloves, and allspice; beat until smooth. Fit pie crust into a 9-inch pie dish and pour carrot mixture into pie crust.
• Bake in the preheated oven until a knife inserted into the center of the pie comes out clean, 40 to 45 minutes.

CREAM OF CARROT AND HONEY SOUP

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.

GINGER AND HONEY CARROT SOUP

Steps:

• Trim, peel, and cut the carrots into 1-inch lengths. Trim, peel, and chop the onion and garlic.
• In a heavy pot or Dutch oven, saute the onion in the butter and olive oil over medium heat, stirring, until translucent. Add the garlic and saute it for a few minutes, taking care not to let it brown.
• Add the water, carrots, ginger, and salt and cook until the carrots are very tender, about 45 minutes. Turn off the heat and let the soup cool.
• When the soup has cooled, puree it in batches in a food processor or blender. Return the puree to the pot and place it over medium-high heat. Bring the puree to a boil and reduce it to the desired thickness. Add the honey, stirring until dissolved. Taste, adjust the seasonings, if necessary, and serve immediately.
• To serve cold, remove the pan from the heat and let the soup cool completely. Cover the pot and refrigerate. When ready to serve, stir vigorously and ladle into chilled bowls, if desired

CHILLED CARROT HONEY SOUP

Steps:

• Combine all ingredients except 1/2 tablespoon lemon juice in a 3-quart heavy saucepan and bring to a boil over moderate heat, stirring occasionally. Reduce heat and simmer, covered, until carrots are tender, 30 to 40 minutes.
• Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth, then chill soup quickly, stirring occasionally, in a metal bowl set in a larger bowl of ice and cold water, about 30 minutes. (Alternatively, cool soup, uncovered, 30 to 40 minutes, then chill, covered, until cold, about 4 hours.)
• Stir in remaining 1/2 tablespoon lemon juice and salt to taste. Divide soup among 6 bowls with a ladle. Float a lemon slice on top of each serving, then drizzle with honey and serve.

HONEYED CARROT SOUP

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, chili (if using) and bay leaf, then cook for 2 minutes
• Pour in the stock, bring to the boil, then simmer for 30 minutes
• 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 if you wish and serve with garlic bread or bacon butties.