Creamy carrot soup

Preparation time: 15 minutes
Cooking time: 20 minutes
Portion: 4 (can be frozen)









  • 3 tablespoons butter
  • 1 teaspoon cloves of garlic, peeled and chopped
  • 3 tablespoons buckwheat honey
  • ½ cup parsnip, peeled and chopped
  • 3 cups fresh carrots, peeled, trimmed and chopped
  • 1 cup potatoes, peeled and chopped
  • 4 cups chicken stock
  • 1/2 cup heavy cream, divided
  • 1 cups popped popcorn


  1. Heat the butter in a large pan and gently cook the garlic.
  2. Add the carrots, potatoes, parsnip and honey cook for 2 to 3 minutes. Add the stock and bring to a boil, reduce heat and simmer gently during 20 minutes.
  3. Using an immersion blender, blend to a smooth puree.
  4. Add most of the cream and reheat gently.
  5. Pour into warmed bowls and garnish with popped popcorn.