Honey Carrot Soup
Yield
4 servingsPrep
5 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
baby carrots
|
|
| 1 | cup |
chicken broth
|
|
| ½ | medium |
onions
chopped |
|
| ½ | cup |
milk, 2%
|
* |
| ¼ | cup |
honey
|
|
| 1 | x |
nutmeg
ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
baby carrots
|
|
| 237 | ml |
chicken broth
|
|
| 0.5 | medium |
onions
chopped |
|
| 118 | ml |
milk, 2%
|
* |
| 59 | ml |
honey
|
|
| 1 | x |
nutmeg
ground, to taste |
*
|
Directions
In large saucepan, combine carrots, chicken broth and onion.
Cover and simmer over medium heat for about 15 minutes, or until carrots are tender.
Transfer mixture to blender or food processor; blend until smooth.
Return to saucepan.
Add milk and honey. Return to simmer. Serve hot or chilled, sprinkled with nutmeg.
