Carrot ‘Honey’ Soup

January 12, 2018

Sweet, comforting and satisfying…this is the perfect cold weather soup.

Makes about 6 servings

Ingredient List:

  • Extra virgin olive oil
  • ½ red onion, diced
  • Sea salt
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ¼ teaspoon paprika
  • Generous pinch chili powder
  • 2 ½ cups diced carrots
  • 3 cups spring or filtered water
  • 1 cup unsweetened organic almond or soy milk
  • 2-3 tablespoons brown rice syrup

Step By Step Instructions:

Flatleaf parsley sprigs and very thin fresh lemon slices, for garnish

Place a small amount of oil and red onion in a soup pot over medium heat.  When the onion begins to sizzle, add a pinch of salt and sauté for 1-2 minutes.  Stir in spices and sauté for 30 seconds.  Stir in carrots and add water, milk and syrup.  Cover and bring to a boil.  Reduce heat to low and cook until carrots are tender, about 35 minutes.

Transfer soup, by ladles to a food mill, chinois or blender and puree until smooth.  Return to stove over low heat until ready to serve.  To serve, ladle into individual bowls and garnish with a floating lemon slice and parsley sprig.

Cook’s Tip: I use rice syrup in place of honey because honey is a simple sugar but the title of the recipe sounded better with the word ‘honey’ in the title. Ha-ha!