Carrot soup puree with honey
6 servings
60 minutes
Carrot soup puree with honey is a true embodiment of coziness and warmth. Its delicate velvety texture combines with the natural sweetness of carrots enriched by hints of honey and the spiciness of chili flakes. This recipe draws inspiration from traditional European vegetable soups valued for their simplicity and rich flavor. The honey added to the dish enhances the sweetness of the carrots, while bay leaves and leeks add depth to the aroma. This soup is especially good on cool days when you want something gentle and fragrant to warm you up. It is often served with a dollop of sour cream that adds creaminess and highlights the balance of flavors. Ideal as a light lunch or dinner, it can be complemented with fresh bread, creating a harmony of taste and texture.
1
Melt the butter in a saucepan over medium heat. Add the thinly sliced leek and sauté for 3 minutes. Then add the finely chopped carrot, honey, a small pinch of chili flakes, and bay leaf. Sauté for 2 minutes.
- Butter: 2 tablespoons
- Leek: 2 pieces
- Carrot: 800 g
- Clear (liquid) honey: 2 teaspoons
- Chili flakes: pinch
- Bay leaf: 1 piece
2
Pour in the broth, bring to a boil, reduce the heat, and simmer for 30 minutes until the vegetables are tender. Remove the bay leaf and blend until smooth.
- Vegetable broth: 2.5 l
3
Slightly heat and pour into plates. Add a spoon of sour cream to each and serve.
- Sour cream: to taste
