Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
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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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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