Carrot Soup


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


1/4 cup yogurt

1 Tablespoon milk

salt and pepper to taste

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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.