Honey Carrot Soup

Submitted by Chef #573662

"Low cholesterol soup that is tasty and sweet. Original recipe called for 1/4 cup of honey but I found it to be way to sweet for my taste. I reduced the honey to 1/3 cup and liked it much better. From the National Honey Board"

 

• Ready In: 40mins
• Ingredients: 6
• Serves: 2

ingredients

• 16 ounces baby carrots
• 1 cup chicken broth
• 1⁄2 cup chopped medium onion
• 1⁄2 cup 2% low-fat milk
• 1⁄4 cup honey, I reduced to 1/3 cup
• 1⁄8 teaspoon nutmeg

directions

1. In large saucepan combine carrots, chicken broth and onion.
2. Cover and simmer over medium heat about 15 minutes or until carrots are tender.
3. Transfer mixture to blender or food processor and blend until smooth.
4. Return to saucepan.
5. Add milk and honey.
6. Return to simmer.
7. Serve hot or chilles with a swirl of sour cream and a sprinkle of nutmeg.

Reviews

[Gigina]

I definitely liked it.. very different and interesting. I used 1/4 c honey, and it was definitely not too sweet. I think that 1/3 c honey would have been fine for us. I would not make it again just because it took a lot of time, effort and mess, then the final product was just 2 small soup bowls. Too much effort for such a small amount.

 

[Terri Newell]

Easy to prepare. Beautiful color and consistency. Next time, I will further reduce the amount of honey...still quite sweet at 1/4 cup.