Cream of Carrot and Honey Soup
- 1/4 cup Sue Bee® Honey
- 2 cups baby carrots
- 4 cups vegetable stock
- 3 garlic cloves
- 2/3 cup cream
- In a large saucepan, add sliced carrots, vegetable stock, honey, garlic, and salt. Bring mixture to a boil, reduce heat and simmer for approximately 30 minutes or until carrots are tender.
- Remove saucepan from heat and adjust seasonings to taste. Pour mixture into a blender or food processor to puree.
- Add pureed soup back into saucepan and reheat soup slowly, do not bring to a boil, and stir in cream. Serve immediately with chopped parsley sprinkled on soup.
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