Creamy carrot soup

Preparation time: 15 minutes
Cooking time: 20 minutes
Portion: 4 (can be frozen)

 

 

 

 

 

 

 

Ingredients

• 3 tablespoons butter
• 1 teaspoon cloves of garlic, peeled and chopped
• 3 tablespoons buckwheat honey
• ½ cup parsnip, peeled and chopped
• 3 cups fresh carrots, peeled, trimmed and chopped
• 1 cup potatoes, peeled and chopped
• 4 cups chicken stock
• 1/2 cup heavy cream, divided
• 1 cups popped popcorn

Preparation

1. Heat the butter in a large pan and gently cook the garlic.
2. Add the carrots, potatoes, parsnip and honey cook for 2 to 3 minutes. Add the stock and bring to a boil, reduce heat and simmer gently during 20 minutes.
3. Using an immersion blender, blend to a smooth puree.
4. Add most of the cream and reheat gently.
5. Pour into warmed bowls and garnish with popped popcorn.