Cream of Carrot and Honey Soup
Indulge in the velvety richness of Cream of Carrot and Honey Soup, a delightful blend of earthy sweetness and warming spices. This easy-to-make soup combines tender carrots, sautéed onions, and garlic simmered in a savory base of chicken or vegetable stock, then pureed to silky perfection. A generous splash of heavy cream and a touch of honey add luxurious creaminess and a hint of natural sweetness, while ground cumin introduces a subtle aromatic depth. Ideal for cozy dinners or sophisticated appetizers, this soup is finished with a fresh sprinkle of parsley or chives for a vibrant, herbaceous garnish. Ready in just 45 minutes, this comforting dish is perfect for both weeknight meals and special occasions. Serve it warm with crusty bread for a complete, satisfying experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium carrots
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 2 large garlic cloves
- 4 cups chicken or vegetable stock
- 0.5 cups heavy cream
- 2 tablespoons honey
- 0.5 teaspoons ground cumin
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley or chives
- 0.5 cups water (for thinning, optional)
Instructions
Peel and chop the carrots into small chunks for faster cooking.
Dice the yellow onion and mince the garlic cloves.
In a large pot, melt the butter over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Add the chopped carrots, ground cumin, salt, and black pepper to the pot. Stir well to coat the vegetables in the butter and spices.
Pour in the chicken or vegetable stock and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 20 minutes until the carrots are tender when pierced with a fork.
Turn off the heat and use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender to puree.
Return the blended soup to the pot if needed, and stir in the heavy cream and honey. Adjust seasoning with additional salt and pepper if necessary.
If the soup is too thick for your liking, thin it out with a splash of water while reheating gently.
Ladle the soup into bowls and garnish with a sprinkle of fresh parsley or chives.
Serve warm and enjoy!
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 4948 mg | 215% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 59.9 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1753 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
