Spring Carrot Soup

Make this colorful soup in the spring and summer when you can find the freshest carrots at the market. The potato serves to thicken the soup without the need for heavy cream.


1 bunch of carrots, about 1 pound

1 baking potato

3 tablespoons butter

1/4 cup chopped shallots

4 cups vegetable or chicken broth


1/4 teaspoon thyme

1 cup milk

1/4 teaspoon salt

black pepper to taste


plain yogurt or sour cream

chopped scallions or chives

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Peel carrots and cut crosswise into 1/2-inch thick slices. Peel potato and cut into small cubes.
Melt butter in a large saucepan. Add shallots and saute about 3 minutes until softened. Stir in carrots and potato. Add broth, honey and thyme. Bring to a boil, lower heat and simmer until vegetables are soft, about 20 minutes. Remove from heat.
Carefully ladle mixture into a blender or food processor and puree until smooth. Pour back into saucepan and add milk, salt and pepper to taste. Reheat, do not boil, adding more broth or milk if soup seems too thick.
Ladle into bowls, top with a spoon of plain yogurt or sour cream and sprinkle with chopped scallions.