Carrot Soup


Ingredients

1 Tablespoon oil
1 onion, peeled and thinly sliced
1 leek, cleaned and thinly sliced
1 pound carrots, washed and sliced
1 quart chicken stock
1 Tablespoon GOLDEN BLOSSOM HONEY
1/4 cup yogurt
1 Tablespoon milk
salt and pepper to taste

Directions

Heat the oil and sauté the onion and leek for 5 minutes in a covered saucepan. Add the carrots and sauté for 5 minutes longer, covered. Add chicken stock and honey and simmer slowly for 1 hour. Puree the vegetables and stock in a blender or food processor. Thin the yogurt with milk and add to the soup. Heat through briefly without boiling. Adjust seasoning if necessary. Garnish with yogurt. Serves 4-6.


golden blossom honey product