Carrots and honey blend well together in this lovely soup that serves beautifully hot or cold. 

Servings: 3 liters
Source: The Culinary Vegetable Institute at The Chef’s Garden

Ingredients:

• 4 Tbsp butter, unsalted
• 1 leek, sliced
• Approximately 2 pounds (800g) orange carrots
• Honey to taste
• 1 bay leaf
• 2 quarts. (2 L) vegetable stock
• 2 cups (.5 L) heavy cream
• Salt to taste

Directions:

• Combine the butter, leeks, and carrots in a large sauce pot and cook, covered on medium heat, until soft.
• Add the honey, bay leaf, vegetable stock, and cook an additional 14 minutes on a low simmer uncovered.
• Transfer to a blender and process on high about 30 seconds until fully homogenized.
• Pass through a fine mesh strainer and add heavy cream to taste, as needed, to round out the flavor of the soup.
• Season with salt and honey to your preference