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| Honey Carrot Soup |
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| 1 |
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package (16 oz.) baby carrots or 3-1/2 cups sliced carrots |
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| 1 cup |
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chicken broth |
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| 1/2 |
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medium onion, chopped |
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| 1/2 cup |
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2% milk |
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| 1/4 cup |
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honey |
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Ground nutmeg, to taste |
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| 1 |
In a large saucepan, combine carrots, chicken broth and onion. Cover and simmer over medium heat for about 15 minutes, or until carrots are tender. |
| 2 |
Transfer mixture to blender or food processor; blend until smooth. Return to saucepan. |
| 3 |
Add milk and honey. Return to simmer. Serve hot or chilled, sprinkled with nutmeg. |
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| Servings: 2 |
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| Recipe Type |
| Appetizer, Side Dish, Soup |
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| Recipe Source |
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