Carrot soup in a bowling with garnish
Carrot Soup Supreme PYD Chefs

Flavorful and perfectly blended for you


2 lbs carrots peeled, cut in 1/2 inch pieces
1 lg chopped onion
1 bay leaf
3 cloves minced garlic
2 tbsp olive oil
1/4 cup honey
2 cups home made chicken or vegetable stock
(or store bought )
1cup water
1Tbsp grated green ginger
Pinch of cinnamon
1/4 tsp grated fresh nutmeg
Pinch of allspice
1Tbsp butter
1 /2 cup heavy cream
1Tbsp snipped fresh chives/ shallot
Yogurt plain or sour cream


Place carrots, onion, garlic and saute in olive oil until slightly brown
Add honey, ginger, cinnamon, nutmeg, allspice and bay leaf
Cook for two minutes. Add chicken broth, butter and water
Bring to boil, reduce to a simmer for 25 minutes until carrots are soft.
Remove bay leaf
Transfer hot soup to blender and puree to a smooth soup
Extra stock can be added at this stage depending upon how
thick or thin you like your soup
Add 1/2 cup heavy cream and blend for 1/2 min
Add salt and pepper to taste.
Serve hot or serve cold and decorate with chives/or shallot
and a dollop of yogurt or sour cream

Good to the last drop
Hot home made petite dinner rolls are an excellent accompaniment