This was the first soup recipe my mom gave me, when I moved out of my parents’ home. It’s a great simple recipe and really helpful for people who are new to making soups. The funny thing is, even if you are not too fond of carrots, you will love this. This soup is also a very easy way to getting children to enjoy their veggies
3 tbsp. butter
1 white onion, diced
3 cloves of garlic, finely chopped
1 Kg carrots, roughly chopped
2 tsp. clear honey
1.5 L vegetable stock
25g of curly leaf parsley, chopped
black pepper, coarsely ground
Melt the butter on medium heat in your stockpot. Sauté the onions and when they are about done add the garlic. Once translucent add the roughly chopped carrots and honey. Toss the ingredients until all carrots are covered with honey, onion and garlic and cook for 5 mins.
Pour in your stock and bring to boil. Once boiling reduce the heat and simmer for 30 minutes or until the carrots are very tender.
Turn off the heat and let the soup cool down for a few minutes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender. Return the soup to a clean pan and season to taste with salt and coarsely ground pepper.
When ready to serve, bring back to a simmer and ladle into bowls. Add the fresh leaf parsley, it really complements the soup, and if you like a swirl of crème fraîche .