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.
Substitute 1 20-ounce package of frozen sliced carrots, if desired.
- 2 Cups reduced-sodium chicken broth
- 1 Pound carrots, peeled and thinly sliced
- 1 onion, chopped
- 1 Cup 2-percent low-fat milk
- ¼ Cup honey
- Ground nutmeg
- Minced chives
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.