Honey Carrot Soup

Honey Carrot Soup

Place carrots, onion and chicken broth in large saucepan. Cover and simmer over medium heat about 15 minutes or until carrots are tender. Transfer mixture to blender or processor; blend until smooth. Return to saucepan. Add honey and milk. Return to simmer. *Subsititute 1 (20-ounce) package of frozen sliced carrots, if desired.

YIELD: 4 SERVINGS

Nutritional Information

• Calories: 169
• Fat Total: 2 g
• Cholesterol: 5 mg
• Protein: 6 g
• Carbohydrates: 33 g
• Sodium: 460 mg
• Dietary Fiber: 3 g
• Calories from Fat: 11%

Ingredients

• 1 lb. - carrots, peeled and thinly sliced
• 2 cups - reduced-sodium chicken broth
• 1 - onion, chopped
• 1 cup - 2% low-fat milk
• 1/4 cup - honey
• Ground nutmeg
• Minced chives

---

Directions

Place carrots, onion and chicken broth in large saucepan. Cover and simmer over medium heat about 15 minutes or until carrots are tender. Transfer mixture to blender or processor; blend until smooth. Return to saucepan. Add honey and milk. Return to simmer. *Subsititute 1 (20-ounce) package of frozen sliced carrots, if desired.

SERVING SUGGESTION

Serve hot sprinkled with nutmed. Garnish with chives. May be served chilled, if desired.