Honeyed Carrot Soup Recipes

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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

CURRIED CARROT SOUP



Curried Carrot Soup image

Quick, easy, and light. Plus it's the only way to get my niece to eat carrots.

Provided by Doug Matthews

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

Time 40m

Yield 6

Number Of Ingredients 6

2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon curry powder
2 pounds carrots, chopped
4 cups vegetable broth
2 cups water, or as needed

Steps:

  • Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
  • Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

Nutrition Facts : Calories 133.3 calories, Carbohydrate 20.2 g, Fat 5.4 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 414.7 mg, Sugar 10 g

CARROT SOUP



Carrot Soup image

This creamy soup is madewith beta-carotene-packed whole carrotsand carrot juice. It is sweetened withhoney and given zest with cumin.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

1 tablespoon unsalted butter
1 onion, coarsely chopped
1 pound carrots, peeled and chopped
2 cups freshly made or store-bought carrot juice (16 ounces)
One 14 1/2-ounce can low-sodium canned chicken stock, skimmed of fat, plus more for thinning, if desired
1/2 teaspoon ground cumin
1 tablespoon honey
2 teaspoons coarse salt
1/4 teaspoon ground white pepper
2 tablespoons half-and-half (optional)
Chopped fresh chives, for garnish
Ground cayenne pepper, for garnish

Steps:

  • Heat the butter in a large saucepan over medium-low heat. Add the onion, and cook until translucent, about 5 minutes. Add the carrots, and cook until very tender, about 15 minutes. Do not brown. Add the carrot juice, stock, cumin, honey, salt, and white pepper. Bring to a simmer, and cook until vegetables are very soft, about 30 minutes.
  • Remove from heat, and cool slightly. Puree in batches in a blender or food processor, filling no more than halfway. Return to pan, and warm over low heat, thinning with stock or water if needed. Stir in half-and-half, if using. Garnish with chives and cayenne, and serve.

Nutrition Facts : Calories 116 g, Cholesterol 8 g, Fat 3 g, Fiber 3 g, Protein 2 g, Sodium 551 g

HONEY ROASTED CARROTS



Honey Roasted Carrots image

Simple. Easy. Delicious.

Provided by FrackFamily5 CA->CT

Categories     Side Dish     Vegetables     Carrots

Time 50m

Yield 4

Number Of Ingredients 4

8 carrots, peeled
3 tablespoons olive oil
¼ cup honey
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 29.1 g, Fat 10.4 g, Fiber 3.5 g, Protein 1.2 g, SaturatedFat 1.4 g, Sodium 124 mg, Sugar 23.2 g

HONEYED CARROT SOUP



Honeyed Carrot Soup image

Kids love this rich, warming soup but it's elegant enough for adults, too. Great served with garlic bread or gilled cheese.

Provided by English_Rose

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2 small leeks, sliced
1 1/2 lbs carrots, roughly chopped
2 teaspoons clear honey
1 pinch dried chili pepper flakes (optional)
salt and pepper
1 bay leaf
8 cups vegetable stock

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.

Nutrition Facts : Calories 105.8, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 111.8, Carbohydrate 17, Fiber 3.7, Sugar 8.2, Protein 1.6

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

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.

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