Honey Carrot Soup

Name: Honey Carrot Soup
Ingredients: 2 cup reduced-sodium chicken broth; 1 pound carrots, peeled and thinly sliced; 1 onion, chopped; 1 cup 2-percent low-fat milk; ¼ cup honey; ground nutmeg; minced chives

National Honey Board|Oct. 2, 2014 11:07 am EST

Honey Carrot Soup

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A simple vegetable soup from the National Honey Board perfect for any time of year: serve it hot during the winter when there aren’t a lot of fresh local vegetable options, or serve it chilled over the summer. Substitute vegetable broth in for the chicken broth if you’re looking for a vegetarian dish. Click Here to See More Soup Recipes

Servings

4

Ingredients

2 cup reduced-sodium chicken broth
1 pound carrots, peeled and thinly sliced
1 onion, chopped
1 cup 2-percent low-fat milk
¼ cup honey
ground nutmeg
minced chives

Directions

Place the broth, carrots, and onions in large saucepan. Cover and simmer over medium heat until the carrots are tender, about 15 minutes. Transfer the mixture to a blender or food processor; blend until smooth. Return to the saucepan. Add the milk and honey, then return to a simmer before serving.