Moroccan Carrot Soup
Serves 6
  1. 1 teaspoon organic Sue BeeĀ® Honey
  2. 30 g organic butter
  3. 1 tablespoon orange juice
  4. 1 1/2 liters vegetable stock
  5. 1 large organic potato
  6. 750 g organic carrots
  7. 1/2 teaspoon cayenne pepper
  8. 1 teaspoon ground coriander
  9. 1 teaspoon ground cumin
  10. 2 tablespoons freshly grated ginger root
  11. 4 garlic cloves
  12. 1 onion
  13. 1 bunch fresh coriander
  1. Heat the butter in a heavy-based saucepan.
  2. Add the onions, garlic, ginger, cumin, ground coriander, cayenne pepper and fry for two minutes.
  3. Add the carrots and potato and cook for ten minutes, stirring occasionally, until the vegetables are beginning to soften.
  4. Add the stock and bring to the boil. Loosely cover, reduce the heat and simmer gently for 30 minutes until the potato is cooked.
  5. Leave to cool slightly then stir in the Sue Bee Honey and orange juice, and then blend it in batches.
  6. Return to the pan to heat and serve hot with fresh coriander to garnish.
Sue Bee Honey