This Carrot Soup Recipe is a dinner your stomach and eyes will thank you for.
1 pound carrots, peeled and thinly sliced, or 1 package (20 ounces) frozen sliced carrots
1 onion, chopped
2 cups reduced-sodium chicken broth
1/4 cup honey
1 cup 2-percent low-fat milk
Minced chives for garnish
In large saucepan, place carrots, onion and chicken broth. Cover and simmer over medium heat for 15 minutes, or until carrots are tender.
Transfer mixture to blender or food processor, and blend until smooth. Return to saucepan. Add honey and milk. Stir in nutmeg to taste. Return to simmer. Serve hot, garnished with chives. Yields 4 servings.
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