Carrot Soup with Honey and Lemon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 25 g butter
- 200 g onion (s), finely chopped
- 750 g carrot (s), sliced or rated
- 2 tablespoon honey
- 0.5 ½ lemon (s), untreated, juice and a piece the zest
- 2 liters chicken broth
- salt
- Pepper from the grinder
For the set:
- 4 tablespoon heavy cream, lightly whipped
- 1 tablespoon chives or parsley
Print Recipe
Pin Recipe Instructions
- Melt the butter and sauté the onion in it. It shouldn`t take any color. Add the carrots, honey, lemon zest and juice. Stir and let the honey caramelize slightly. Top up with the broth and bring everything to a boil. If necessary, add a little more stock or water.
- When the carrots are done, puree everything and season again with salt and / or pepper.
- Serve garnished with lightly whipped cream and chives / parsley.
- The soup can be frozen well for up to three months. The soup will keep in the refrigerator for about 3 days.
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