This Honey Carrot Soup is no surprise here. Seems like I’m all about creamy carrot recipes this season. I’m following up my creamy carrot sauerkraut recipe with creamy carrot soup. Instead of sporting a sour flavor, this soup is sweet and hearty.
CREAMY CARROT SAUERKRAUT
Check out the pretty color and wonderful flavors of this lovely Easter menu-inspired soup recipe. This is one perfect for impressing your holiday guests. It is guaranteed to be a crowd-pleaser.
This Honey Carrot Soup recipe serves four people. However, it is easily doubled if needed. Furthermore, if you are cooking an Easter feast, you could do six smaller portions to serve as appetizers. Pour the soup into shot glasses and garnish with a parsley sprig. They look lovely arranged on a platter. This stretches the recipe even more.
Potatoes give the recipe some heft but mostly what you taste is its dreamy creamy honeyed carrot flavor. This soup is substantial both in texture and taste.
The soup contains orange juice which adds bright flavor. There is a 1/2 cup of heavy cream which is easily swapped out for a lighter version.
Some great variations for this recipe:
Obviously, this Carroy Honey Soup recipe is perfect for Easter. However, the ingredients are not seasonal dependent. Consequently, the recipe works perfectly for other seasons as well. Below are some creative suggestions. I am sure you can add a few of your own:
- Add some curry powder for a bit of heat to warm it up in the winter months.
- Throw in a handful of precious garlicky ramps when they are in season.
- Replace the potatoes with seasonal turnips or kohlrabi in the winter months.
- For a lighter, lower-carb version, swap out the starchy potatoes for cauliflower or sturdy celery root.
- Go all orange by swapping out the potatoes for sweet potatoes.
Honey Carrot Soup
Ingredients
- 1 lb carrots
- 1/2 lb potatoes
- 2 tablespoon vegetable oil
- 2+1/2 cups vegetable broth
- Scant 1/2 cup freshly squeezed orange juice
- 1/2 cup heavy cream
- 3 tablespoons honey
- Kosher salt and freshly ground black pepper to taste
- 1 teaspoon lemon juice
- Parsley for garnish optional
Instructions
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Peel the carrots and potatoes and cut into small pieces.
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Heat the oil in a large saucepan. Add the carrot and potato pieces. Stir to coat and cook for 4-5-minutes, stirring.
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Add the vegetable broth and orange juice to the pot. to the pot.
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Bring to a boil then turn the heat down to low and simmer for 20 minutes. stirring occasionally.
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Use a stick blender to puree the mixture. Alternately transfer the mixture to a blender or food processor and puree then return to the pot.
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Add the cream and the honey to the pureed mixture.
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Add the lemon juice.
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Season with Kosher salt and freshly ground black pepper to taste.
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Transfer to bowls or a soup tureen and serve.
Like this Honey Carrot Soup? Also, check out some of these other delicious recipes:
CARROT HAZELNUT CAKE WITH BLACK TEA CREAM CHEESE FROSTING
TOASTED ALMOND HONEY CARROTS
