Ingredients
1 Tablespoon olive oil
1 onion, chopped
4 carrots, peeled and chopped
1 Tablespoon balsamic vinegar
2 Tablespoons GOLDEN BLOSSOM HONEY
2 (15 ounce) cans sliced beets, with their juice
2 cups plain low-fat yogurt
salt and pepper to taste
chopped chives for garnish
Honey Tips
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
Directions
Place oil in a large pan. Saute onion and carrots over medium heat until tender, about 20 minutes, stirring often. Add vinegar and honey. Cook and additional 5-10 minutes, stirring occasionally. Transfer carrot mixture to a food processor. Add beets (with their juice) and puree well. Pour mixture into a large mixing bowl and add yogurt. Stir well. Refrigerate soup until cold. May be prepared one day ahead. Serve in individual bowls, topped with chives.
Serves: 4-6
Serves: 4-6
