Spring Carrot Soup

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

Spring is finally here and I am loving the longer, brighter days that have been presenting themselves to us. I've also noticed that my tulips and hyacinths are just starting to peek through the ground and that makes me excited that the world will be in colorful bloom in just a few short weeks. But even with the sunny days, there is still a nip in the air, so it's not time to shelve all of the soup recipes yet. There are so many great soup options that are perfect for spring days that still have a bit of a bite in them, like this Spring Carrot Soup. This is a Golden Blossom Honey recipe that you'll be glad to have on hand throughout the season.  

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

CLICK HERE FOR FULL RECIPE

 

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What's your favorite springtime soup?