Creamy Carrot Soup

Creamy and light, the addition of half and half imparts a velvety texture to this delectable soup.


2 tablespoons olive oil
2 pounds carrots, peeled and cut into 1-inch rounds
1 1/3 cups onion, coarsely chopped
3 large cloves garlic, coarsely chopped
5 cups vegetable broth
5 whole cloves
1 tablespoon fresh lemon juice
1/2 cup half and half cream


Heat oil in a large pot. Add carrots, onion and garlic. Sauté 6 minutes or until onion is translucent. Add broth, honey and whole cloves. Bring to a boil, reduce heat and simmer until carrots are soft, about 20-30 minutes. Remove cloves and discard.

Using an immersion blender or regular blender, puree soup until smooth. If using a blender, return soup to pot. Mix in lemon juice and half and half. Heat soup before serving. Do not boil.

Serves: 4

golden blossom honey product