Honeycarrotsoup Recipes

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CARROT SOUP



Carrot Soup image

This flavorful and fragrant soup is a wonderful addition to any special dinner. My family has enjoyed this soup every Thanksgiving for years.

Provided by Joan Carney

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Yield 6

Number Of Ingredients 6

3 pounds carrots, chopped
6 cups chicken stock
3 cloves garlic, chopped
2 tablespoons dried dill weed
¼ pound butter
1 ½ teaspoons salt

Steps:

  • In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
  • In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.

Nutrition Facts : Calories 233.6 calories, Carbohydrate 22.8 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 6.5 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 849.4 mg, Sugar 10.8 g

HONEY-ROASTED CARROTS RECIPE BY TASTY



Honey-Roasted Carrots Recipe by Tasty image

Here's what you need: whole carrots, butter, honey, salt, pepper

Provided by Camille Bergerson

Categories     Sides

Yield 3 servings

Number Of Ingredients 5

6 whole carrots, or chopped (if you prefer bite-sized pieces), peeled with tips and ends cut off
2 tablespoons butter, melted
2 tablespoons honey
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400ºF (200ºC).
  • In a medium casserole dish, evenly coat the carrots in butter, honey, salt, and pepper.
  • Bake for 25-30 minutes.
  • Enjoy!

Nutrition Facts : Calories 158 calories, Carbohydrate 22 grams, Fat 7 grams, Fiber 3 grams, Protein 0 grams, Sugar 18 grams

SIMPLE HONEY GLAZED CARROTS



Simple Honey Glazed Carrots image

Make and share this Simple Honey Glazed Carrots recipe from Food.com.

Provided by AshleyP

Categories     Vegetable

Time 30m

Yield 2 pounds carrots, 4 serving(s)

Number Of Ingredients 7

1 1/2-2 lbs baby carrots
1 1/2 teaspoons salt
4 tablespoons butter
4 tablespoons honey
3 tablespoons packed brown sugar
1/2 lemon, juice of
fresh ground black pepper or chopped parsley, for garnish

Steps:

  • Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.
  • In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.

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

HONEY-GLAZED CARROTS



Honey-Glazed Carrots image

Honey enhances the natural sweetness of carrots in a four-ingredient side dish you can have ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 4

1 bag (1 lb) ready-to-eat baby-cut carrots
2 tablespoons honey
1 tablespoon butter or margarine
Ground nutmeg, if desired

Steps:

  • In 2-quart saucepan, place carrots in 1 inch of water. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain well.
  • Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 9 g, TransFat 0 g

GINGER AND HONEY CARROT SOUP



Ginger and Honey Carrot Soup image

Provided by Food Network

Yield Serves 6

Number Of Ingredients 9

12 medium carrots
1 yellow onion
2 garlic cloves
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 cups water
2 teaspoons grated fresh ginger
Salt
3 tablespoons honey

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

CARROT SOUP



Carrot Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h5m

Yield 4 to 6 first course servings

Number Of Ingredients 9

3 tablespoons unsalted butter
1 medium Spanish onion, finely chopped
3 cloves garlic, finely chopped
10 medium carrots (about 1 3/4 pounds), peeled and cut into 1-inch slices (see note)
8 cups chicken broth, homemade or low-sodium canned
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon freshly squeezed lemon juice
Freshly ground black pepper to taste

Steps:

  • Heat the butter in a large soup pot over medium heat. Add the onion and garlic and cook, covered, stirring occasionally, until soft, about 7 minutes. Add the carrots and cook, covered, stirring occasionally, until somewhat tender, about 3 minutes more.
  • Pour in the broth and the sugar. Season the soup with the salt. Bring to a boil, lower the heat, and simmer, covered, until the carrots are very soft, about 30 minutes. Remove from the heat and allow to cool.
  • Working in batches, transfer the carrot mixture to a blender and puree until smooth.
  • Return the carrot puree to the pot and reheat over medium heat. Stir in the lemon juice and season with pepper. Divide among warm soup bowls and serve immediately.

CHILLED CARROT SOUP



Chilled Carrot Soup image

This soup is the essence of carrots, but a sprinkling of breadcrumbs sauteed in olive oil adds crunch and just a hint of richness.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

2 tablespoons unsalted butter
1/4 cup diced onion
2 pounds carrots, sliced 1/2 inch thick
5 1/2 cups water
1 tablespoon honey
Salt and pepper
2 tablespoons olive oil
1/2 cup fresh unseasoned coarse breadcrumbs
2 tablespoons finely chopped fresh flat-leaf parsley
Thinly sliced baby carrots, for garnish

Steps:

  • Melt butter in a medium saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add carrots, and cook for 2 minutes, stirring occasionally. Add water, and bring to a boil. Reduce heat, and simmer until carrots are very soft, 25 to 30 minutes.
  • Filling a blender halfway and covering with a kitchentowel, puree soup in batches. Stir in honey, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.
  • Before serving, prepare breadcrumbs: Heat olive oilin a medium-size saute pan over medium-high heat. Add fresh unseasoned coarse breadcrumbs.Stir constantly until toasted and golden brown, about 2 minutes. Transfer to a bowl, and let cool. Stir in finely chopped fresh flat-leaf parsley, and season with salt and pepper. Garnish each serving with 1 tablespoon breadcrumb mixture, and thinly sliced baby carrots if desired.

Nutrition Facts : Calories 189 g, Fat 9 g, Protein 3 g

CHILLED CARROT HONEY SOUP



Chilled Carrot Honey Soup image

Categories     Soup/Stew     Vegetable     Appetizer     Low Fat     Quick & Easy     Summer     Chill     Healthy     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

1 lb carrots, peeled and cut into 1/2-inch pieces (2 1/4 cups)
3 cups water
1 3/4 cups (14 fl oz) reduced-sodium fat-free chicken broth
1 cup chopped onion (1 medium)
1 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne
2 tablespoons mild honey
2 1/2 tablespoons fresh lemon juice
Garnish: 6 thin lemon slices and 1 tablespoon mild honey for drizzling

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.

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.

CARROT SOUP



Carrot Soup image

This nice creamy soup really hits the spot...whether you serve it by itself, with sandwiches or as a first course. My family enjoys it often here on our acre in the country.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons butter
2-1/2 cups chicken broth
1 pound carrots, sliced
2 large potatoes, peeled and cubed
1-1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
Shredded Swiss cheese and minced fresh parsley, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly., Transfer to a blender; cover and process until blended. Return to pan. Stir in the milk, salt and pepper; heat through (do not boil). Garnish with cheese and parsley if desired.

Nutrition Facts : Calories 217 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 589mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 5g fiber), Protein 7g protein.

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