Chilled Beet Soup

A colorful summer soup.

Ingredients

1 Tablespoon olive oil
1 onion, chopped
4 carrots, peeled and chopped
1 Tablespoon balsamic vinegar
2 Tablespoons GOLDEN BLOSSOM HONEY
2 (15 ounce) cans sliced beets, with their juice
2 cups plain low-fat yogurt
salt and pepper to taste
chopped chives for garnish

Directions

Place oil in a large pan. Saute onion and carrots over medium heat until tender, about 20 minutes, stirring often. Add vinegar and honey. Cook and additional 5-10 minutes, stirring occasionally. Transfer carrot mixture to a food processor. Add beets (with their juice) and puree well. Pour mixture into a large mixing bowl and add yogurt. Stir well. Refrigerate soup until cold. May be prepared one day ahead. Serve in individual bowls, topped with chives.

Serves: 4-6


golden blossom honey product