Ingredients
2 Tablespoons butter or margarine
1 Tablespoon olive oil
3 medium onions, coarsely chopped
8 medium carrots, sliced
2 Granny Smith apples, peeled, cored, and sliced
2 teaspoons curry powder
6 1/2 cups chicken stock
2 whole cloves
2 Tablespoons GOLDEN BLOSSOM HONEY
3 teaspoons lemon juice
finely snipped chives for garnish
salt and pepper to taste
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a large saucepan, heat butter and olive oil. Add onions and sauté over low heat until soft. Add carrots, apples and curry powder. Cook for a few minutes, stirring well. Add chicken stock, cloves and honey. Bring to a boil. Reduce heat, cover and simmer until carrots are tender, about 50 minutes. Discard cloves. Add lemon juice. In a blender, puree soup in batches, until smooth. Garnish with chives. Serve hot or cold. Serves 8-10.
