Carrot and Honey Soup
One of the all times favourite carrot recipes.
- 800g carrots (grated)
- 2 tablespoon sunflower oil
- 2 medium onions (finely chopped)
- 1 teaspoon fresh ginger root (finely chopped)
- 4 tablespoon parsley
- 1 tablespoon honey
- squeeze of lemon juice
- 1l water
- 2 tablespoon extra virgin olive oil
- salt and pepper
- double cream
Heat the sunflower oil in a large saucepan. Add the onion and ginger and cook over a low heat for 8 minutes, stirring continuously until softened.
Meanwhile, pour boiling water over the parsley leaves and leave for two minutes. Then drain and run under cold water until completely cooled.
Add the carrots, honey and lemon juice to the softened onion and ginger, and stir to combine. Pour in the water and bring to the boil. Reduce the heat and simmer for about 30 minutes or until the carrots are softened and the soup has thickened.
Blend the blanched parsley leaves with two tablespoons of the extra-virgin olive oil using the hand mixer. Whisk in the remaining oil and season with salt and pepper.
Leave the soup to cool for while then blend to a puree using a food processor or a hand-held blender.
Top with the cream, parsley and black pepper before serving.
Posted under Carrot Dishes, Carrot Soup