Honey Carrot Soup

This gorgeous jewel-toned soup has ingredients that you probably already have in your fridge and pantry. For more richness, stir in a little cream at the end.

Honey Carrot Soup
(creamy honey- and ginger-infused soup)
4 servings

What you need:
2 tablespoons butter
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1½ pounds carrots, peeled and sliced (4 ½ cups)
1 tablespoon minced fresh ginger
3 cups vegetable broth
3 tablespoons Savannah Bee Company® Wildflower Honey or your other favorite Savannah Bee Company® honey, plus more for serving
Salt and freshly ground pepper
Chopped fresh chives for garnish

What to do:

1. Wash Up!

2. Sauté the vegetables: Heat the butter and oil in a large saucepan over medium-high heat until the butter melts. Add the onion and garlic and cook until tender, about 5 minutes. Add the carrots and ginger.

3. Finish the soup: Add the broth and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes or until the carrots are tender. Use an immersion blender to puree the soup until smooth. Stir in the honey and season with salt and pepper to taste.

To Serve: Spoon the soup into bowls. Garnish each serving with more honey and chives, if desired.

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