Honey Carrot Soup
Indulge in the velvety warmth of Honey Carrot Soup, a delightful blend of sweet, savory, and aromatic flavors that’s perfect for any season. This comforting recipe combines tender carrots simmered in rich vegetable broth with a touch of honey for a natural sweetness, enhanced by hints of cumin and garlic for depth. A splash of heavy cream adds luxurious creaminess, while fresh parsley provides a vibrant garnish. Ready in just 45 minutes, this easy-to-make soup is as satisfying as it is wholesome, making it an ideal choice for a cozy lunch or elegant dinner starter. Serve it with crusty bread for the ultimate comforting meal. Keywords: honey carrot soup recipe, creamy carrot soup, easy soup recipes, comforting fall recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 900 grams carrots
- 1 large onion
- 3 garlic cloves
- 1 liter vegetable broth
- 30 grams unsalted butter
- 2 tablespoons honey
- 120 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons ground cumin
- 2 tablespoons fresh parsley
- 1 tablespoon olive oil
Instructions
Wash and peel the carrots, then chop them into 1-inch chunks.
Peel and dice the onion. Mince the garlic cloves.
In a large pot, heat the olive oil and butter over medium heat until the butter melts.
Add the diced onion to the pot and sauté for 4-5 minutes, or until they become translucent.
Add the minced garlic and ground cumin to the pot and cook for another 1 minute, stirring frequently to avoid burning.
Add the chopped carrots to the pot and pour in the vegetable broth. Stir well.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the carrots are tender.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend it in batches in a countertop blender.
Return the pureed soup to the pot and place it over low heat.
Stir in the honey, heavy cream, salt, and black pepper. Mix well and adjust seasoning to taste.
Simmer the soup for an additional 5 minutes, stirring occasionally, to let the flavors meld.
Serve the soup hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 5406 mg | 235% | |
| Total Carbohydrate | 206.9 g | 75% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 101.4 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 5155 mg | 110% | |
*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.
