Crock Pot Carrot Soup With Honey And Nutmeg Food

HONEYED CARROT SOUP

Honeyed carrot soup image

Kids love this rich, warming soup but it's sophisticated enough for adults, too

Provided by Lesley Waters

Time 45m

Number Of Ingredients 8

Ingredients

2 tbsp butter
2 small leeks , sliced
800g carrots , roughly chopped
2 tsp clear honey
small pinch dried chilli flakes (optional)
1 bay leaf
2 ½l vegetable stock
soured cream or yogurt , to serve

Steps:

Melt the butter in a large saucepan over a medium heat. Add the leeks to the pan, then cook for 3 mins until starting to soften. Add the carrots, honey, chilli (if using) and bay leaf, then cook for 2 mins.
Pour in the stock, bring to the boil, then simmer for 30 mins. Blend the soup in batches, return to a clean pan, then season to taste. When ready to serve, bring back to a simmer, then ladle into mugs. Add a swirl of soured cream or yogurt and serve with garlic bread or bacon butties.

Nutrition Facts : Calories 116 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.59 milligram of sodium

CROCK POT CARROT SOUP WITH HONEY AND NUTMEG

Crock Pot Carrot Soup With Honey and Nutmeg image

Make and share this Crock Pot Carrot Soup With Honey and Nutmeg recipe from Food.com.

Provided by Jxenja

Categories Vegetable

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
2 medium yellow onions, chopped
2 large russet potatoes, peeled and chopped
3 lbs carrots or 15 medium carrots, scrubbed, tops cut off, and chopped
1 -2 small garlic clove, pressed
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
4 -6 cups water or 4 -6 cups chicken broth, as needed
2 tablespoons honey
1/2-1 teaspoon nutmeg, freshly grated
sea salt, to taste
fresh ground black pepper, to taste

Steps:

Heat the oil in a large skillet over medium heat. Add the onions and cook until softened, 6 to 8 minutes, stirring often to cook evenly.
Put the potatoes, carrots, garlic, and herbs in the slow cooker; add the onions and oil, scraping them out of the pan. Add enough of the water or broth to cover everything. Cover and cook on HIGH for 1 hour.
Turn the cooker to LOW and cook until the vegetables are soft, 5 to 7 hours. Puree in batches in a food processor or right in the slow cooker with a handheld immersion blender; the soup will be nice and thick. Stir in the honey and grate the nutmeg right over the crock. Season with salt and pepper. Keep warm on LOW without letting it come to a boil until serving. Ladle the hot soup into bowls and enjoy.

Nutrition Facts : Calories 229.1, Fat 7.3, SaturatedFat 1.1, Sodium 128.2, Carbohydrate 39.6, Fiber 7.4, Sugar 14.3, Protein 3.8

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