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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Low cholesterol soup that is tasty and sweet. Original recipe called for 1/4 cup of honey but I found it to be way to sweet for my taste. I reduced the honey to 1/3 cup and liked it much better. From the National Honey Board Ingredients:
16 ounces baby carrots |
1 cup chicken broth |
1/2 cup chopped medium onion |
1/2 cup 2% low-fat milk |
1/4 cup honey, i reduced to 1/3 cup |
1/8 teaspoon nutmeg |
Directions:
1. In large saucepan combine carrots, chicken broth and onion.
2. Cover and simmer over medium heat about 15 minutes or until carrots are tender.
3. Transfer mixture to blender or food processor and blend until smooth.
4. Return to saucepan.
5. Add milk and honey.
6. Return to simmer.
7. Serve hot or chilles with a swirl of sour cream and a sprinkle of nutmeg.
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