Carrot soup with Brie and Honey is a delicious dish that combines the earthy sweetness of carrots with the creamy richness of Brie cheese and the subtle sweetness of honey.
In a large saucepan, melt butter over medium-high heat and sauté until softened and fragrant, for about 10 minutes, stirring occasionally.
Pour in the vegetable or chicken broth, stir in the heavy cream, and bring the mixture to a boil. Season with the spices.Reduce the heat to low, cover the pot, and let it simmer until the carrots are tender about 20-25 minutes.
In the meantime, roast the pumpkin seeds in a dry pan over medium heat for about 10 minutes, stirring occasionally.After the seeds have turned brownish, transfer them to a separate bowl and let them cool. Drizzle olive oil and sprinkle flake salt.
Once the carrots are cooked through, you can carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.Allow the soup to simmer for an additional 15 minutes, so that the flavors can combine. Taste and adjust seasonings to your liking.
Serve the soup hot, garnished with brie, honey, and roasted seeds. Enjoy!Cuisine Soup: Simple Pleasures, Delicious Treasures.