Carrot soup is one of my favorite soups to make. It can be very versatile, and if made right deliciously satisfying. My girls love carrot soup as well, which I find ironic, seeing that I can't get them to eat a carrot.
This recipe is a Irish tradition, and is a great St. Patrick's Weekend treat.
- 1 tablespoons olive oil
- 2 tablespoon of Kerry Gold Butter
- 3 pounds carrots, sliced
- 1 large onion, chopped
- 6 garlic cloves, peeled and chopped
- 6 whole cloves
- 5 cups of fresh chicken stock
- 1 tablespoon lemon juice
- 1 tablespoon of Raw local Honey
- salt and pepper, to taste
- 1/2 cup heavy cream
- fresh parsley, for garnish
In a saucepan over medium heat, heat butter and oil. Add carrots, onion, garlic, cloves, and cook until onion is translucent. Add the 4 cups of chicken stock, cover, and simmer until carrots are soft enough to stab with a fork.
Remove cloves from stock and discard. Transfer mixture to a food processor or blender and process in batches until smooth. Stir in heavy whipping, lemon juice and honey. Season to taste with salt and pepper and, if needed, thin with remaining broth.
Serve and enjoy.