1 bunch of carrots, about 1 pound
1 baking potato
3 tablespoons butter
1/4 cup chopped shallots
4 cups vegetable or chicken broth
2 tablespoons GOLDEN BLOSSOM HONEY
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 Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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.