Cream of Carrot and Honey Soup
  1. 1/4 cup Sue BeeĀ® Honey
  2. 2 cups baby carrots
  3. 4 cups vegetable stock
  4. 3 garlic cloves
  5. salt
  6. pepper
  7. 2/3 cream
  8. chopped parsley
  1. Slice carrots and put into a saucepan with the Sue Bee Honey, vegetable stock, garlic and salt.
  2. Bring to boil, reduce the heat and simmer for 30 minutes or until the carrots are tender.
  3. Adjust seasonings to your taste.
  4. Puree in a processor or blender and process, gently reheat before stirring in cream.
  5. Do not boil once cream is added.
  6. Serve sprinkled with chopped parsley.
  1. If soup requires thickening, make a paste of a cornflour and water mix well before adding to soup.
Sue Bee Honey