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Honey Carrot Soup

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1 pound Carrots, peeled and thinly sliced *
1 onion, Chopped
2 cups Reduced-sodium chicken broth
ΒΌ cup Bee Maid liquid honey
1 cup 2% low-fat milk
Ground Nutmeg
Minced Chives
Substitute 1 (20 ounce) package of frozen sliced carrots, if desired


Place carrots, onion and chicken broth in large saucepan. Cover and simmer over medium heat about 15 minutes or until carrots are tender. Transfer mixture to blender or processor; blend until smooth. Return too saucepan. Add honey and milk. Return to simmer. Serve hot, sprinkled with nutmeg. Garnish with chives. May be served chilled, if desired.

Source: Recipe courtesy of The National Honey Board