This is a light soup that won't weigh you down, but you'll still feel full and satisfied after a bowl. For there being minimal ingredients, it's packed full not only in flavor, but in nutrients also. Like with most Golden Blossom Honey recipes, this is another that doesn't take a lot of prep or cook time. I actually made the first half the night before, then added the milk and reheated the following day for lunch. So this is a great make-ahead meal if you know you're going to be short on time the following day. While this recipe is written to eat the soup warm, I ate a bowl cold, fresh out of the fridge and found that I enjoyed it equally, so it will transition perfectly into the summer months for those who love a cold soup as well.
Ingredients
1 bunch of carrots, about 1 pound
1 baking potato
3 tablespoons butter
1/4 cup chopped shallots
4 cups vegetable or chicken broth
2 tablespoons GOLDEN BLOSSOM HONEY
1/4 teaspoon thyme
1 cup milk
1/4 teaspoon salt
black pepper to taste
Garnish
plain yogurt or sour cream
chopped scallions or chives
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