Honey Carrot Soup
This low-cholesterol vegetable soup makes a grand entrance when topped with a swirl of nonfat sour cream and sprinkled with parsley.
1 (16-ounce) package baby carrots
1 cup chicken broth
1/2 medium onion, chopped
1/2 cup milk
1/4 cup honey
1/8 teaspoon ground nutmeg, or to taste
- 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.
Makes 2 servings.
Recipe provided courtesy of the National Honey Board.