Cream Of Carrot And Honey Soup - cooking recipe

Ingredients

500 g baby carrots (1LB)
4 cups vegetable stock
1/4 cup honey
3 garlic cloves, crushed
salt, to taste
mace, to taste
150 ml cream (1/4 pint)
parsley, chopped to taste

Preparation

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.