Cream Of Carrot And Honey Soup - cooking recipe

Ingredients

500 g baby carrots
4 cups vegetable stock
1/4 cup honey
3 garlic cloves, crushed
salt
pepper
150 ml cream
chopped parsley

Preparation

Slice carrots (peel if using larger carrots) and put into a saucepan with the vegetable stock, honey, garlic and salt.
Bring to boil, reduce the heat and simmer for 30 minutes or until the carrots are tender.
Adjust seasonings to your taste.
Puree in a processor or blender and process, gently reheat before stirring in cream.
Do not boil once cream is added.
Serve sprinkled with chopped parsley.
N.B.~ If soup requires thickening (it is a personal preference) make a paste of a little cornflour and water mix well before adding to soup.