Honey Carrot Soup

This low-cholesterol vegetable soup makes a grand entrance when topped with a swirl of nonfat sour cream and sprinkled with parsley.

Recipe Ingredients:

1 (16-ounce) package baby carrots
1 cup chicken broth
1/2 medium onion, chopped
1/2 cup milk
1/4 cup honey
1/8 teaspoon ground nutmeg, or to taste

Cooking Directions:

1. In large saucepan, combine carrots, chicken broth and onion. Cover and simmer over medium heat for about 15 minutes, or until carrots are tender.
2. Transfer mixture to blender or food processor; blend until smooth.
3. Return to saucepan. Add milk and honey. Return to simmer.
4. Serve hot or chilled, sprinkled with nutmeg.

Makes 2 servings.

Recipe provided courtesy of the National Honey Board.