Glazed Carrot Soup

Another delicious recipe from Mark Bittman's How to Cook Everything Vegetarian. Before this recipe, I'd started to give up on ever coming across a truly delicious creamy vegetable soup. This soup completely blew me away. It needs no accompaniment...it's just that delicious. Although, serving with some french bread is lovely.


Ingredients

1 1/2 lbs organic carrots, sliced
2 tbsp butter
1 tsp honey
Salt and pepper
6 cups chicken stock or 3 (15 oz) cans low-sodium chicken broth

Put the carrots, butter, and 3/4 cup water, and honey in a 5 quart pot and turn the heat up to high. Sprinkle with salt and pepper, then bring the mixture to boil. Cover, turn the heat to medium-low, and cook for about 5 minutes.

Uncover and raise the heat a little. Cook, stirring occasionally, until the liquid has evaporated and the carrots are cooking in the butter. Lower the heat and continue cooking until the carrots are very tender (about 10 minutes more). If they start to stick or brown, add a little stock.

Add the stock and turn the heat to high. Bring to a boil, stirring to dissolve the syrup at the bottom of the pot. Lower the heat so the stock bubbles gently, stirring occasionally, about 10 minutes.

Use an immersion blender and puree the soup to desired smoothness. Serve, garnished with parsley or I like no-salt seasoning.