Carrot, Honey & Ginger Soup

Carrot, Honey & Ginger Soup
Print Recipe
I love this soup. I used Red Bee currant honey. The smokey notes of cherry, and the undertones of anise, combined with the spiciness of ginger, and the sweetness of carrots, melt together creating a wonderful comforting soup. Good for the soul, and the belly.
Servings Prep Time
4 Servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
4 Servings 20 minutes
Cook Time
45 minutes
Carrot, Honey & Ginger Soup
Print Recipe
I love this soup. I used Red Bee currant honey. The smokey notes of cherry, and the undertones of anise, combined with the spiciness of ginger, and the sweetness of carrots, melt together creating a wonderful comforting soup. Good for the soul, and the belly.
Servings Prep Time
4 Servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
4 Servings 20 minutes
Cook Time
45 minutes
Ingredients
  • 2 Tablespoons Butter
  • 1 1/2 Pounds Carrots Chopped
  • 1 Whole Onion Chopped
  • 1 Clove garlic Chopped
  • 1 Piece Peeled Fresh Ginger, 4 inches long Chopped
  • 3 Sticks celery Chopped
  • 4 Cups stock Chicken or vegetable
  • 3 Tablespoons Honey
  • 1 Whole bay leaf
  • 2 Tablespoons fresh parsley or coriander Chopped
Servings: Servings
Units:
Instructions
  1. Melt the butter in to a heavy pot, stir in the carrots, onion, garlic, celery and ginger. Sweat gently over low heat for about 15 to 10 mines. Add a sprinkle of salt.
  2. Add the hot stock, stir in one tablespoon of honey, the bay leaf and season with a pinch of salt and pepper. Simmer for about 10 minutes. It's done when the carrots are very soft. Fish out the bay leaf and discard.
  3. Blend in batches or with an immersion blender. Careful, hot liquids explode and burn! Push the soup through a sieve. Don't by pass this step. It's the difference between a mediocre soup and a silky, smooth velvety one. Plus nobody likes to be stuck with ginger fibers in between their teeth.
  4. Put the soup back on the stove, in a clean pot. Add some stock or water to thin it as needed. Add the double cream and the remaining two tablespoons of honey, squeeze a little lemon and reheat gently. Season to taste.
  5. Serve hot with a sprinkle of parsley or cilantro.
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