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

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 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