Honey Carrot Soup

Makes 4 servings

  • 1 lb. carrots, peeled and thinly sliced
  • 2 cups reduced-sodium chicken broth
  • 1 onion, chopped
  • 1 cup 2% low-fat milk
  • 1/4 cup Savannah Bee Company Wildflower Honey
  • Ground nutmeg
  • Minced chives

Place carrots, onion and chicken broth in large saucepan. Cover and simmer over medium heat about 15 minutes or until carrots are tender. Transfer mixture to blender or processor; blend until smooth. Return to saucepan. Add honey and milk. Return to simmer. *Substitute 1 (20-ounce) package of frozen sliced carrots, if desired.

Serving Suggestion: Serve hot sprinkled with nutmeg. Garnish with chives. May be served chilled, if desired.

Nutrition: 169 Calories * 2 g Fat Total * 5 mg Cholesterol * 6 g Protein * 33 g Carbohydrates * 460 mg Sodium * 3 g Dietary Fiber * 11% Calories from Fat *

Recipe courtesy of The National Honey Board.

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