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 Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


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.