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
Carrot Soup with Honey and Lemon
Carrot Soup with Honey and Lemon

Instructions

  1. 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.
  2. When the carrots are done, puree everything and season again with salt and / or pepper.
  3. Serve garnished with lightly whipped cream and chives / parsley.
  4. 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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