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.
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.