Honey Carrot Soup

Honey Carrot Soup
Contributor
Honey Carrot Soup
National Honey Board
Honey Carrot Soup

A simple vegetable soup from the National Honey Board perfect for any time of year: serve it hot during the winter when there aren’t a lot of fresh local vegetable options, or serve it chilled over the summer. Substitute vegetable broth in for the chicken broth if you’re looking for a vegetarian dish.

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4
Servings
327
Calories Per Serving
Deliver Ingredients

Notes

Substitute 1 20-ounce package of frozen sliced carrots, if desired.

Ingredients

  • 2  Cups  reduced-sodium chicken broth
  • 1  Pound  carrots, peeled and thinly sliced
  • onion, chopped
  • 1  Cup  2-percent low-fat milk
  • ¼  Cup  honey
  • Ground nutmeg
  • Minced chives

Directions

Place the broth, carrots, and onions in large saucepan. Cover and simmer over medium heat until the carrots are tender, about 15 minutes. Transfer the mixture to a blender or food processor; blend until smooth. Return to the saucepan. Add the milk and honey, then return to a simmer before serving.

Nutritional Facts

Total Fat
8g
11%
Sugar
3g
3%
Saturated Fat
1g
4%
Cholesterol
9mg
3%
Carbohydrate, by difference
38g
29%
Protein
28g
61%
Vitamin A, RAE
549µg
78%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
24mg
32%
Vitamin E, added
5mg
33%
Calcium, Ca
608mg
61%
Choline, total
41mg
10%
Copper, Cu
1mg
0%
Fiber, total dietary
3g
12%
Folate, total
143µg
36%
Iron, Fe
7mg
39%
Magnesium, Mg
146mg
46%
Niacin
7mg
50%
Pantothenic acid
4mg
80%
Phosphorus, P
360mg
51%
Riboflavin
1mg
91%
Selenium, Se
17µg
31%
Sodium, Na
513mg
34%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
4µg
27%
Water
187g
7%
Zinc, Zn
5mg
63%

Honey Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Honey Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.