Carrot Soup

Name: Carrot Soup
Yield: Serves 6
Ingredients: 1 tablespoon unsalted butter; 1 onion, coarsely chopped; 1 pound carrots, chopped; 2 cups (16 ounces) carrot juice; 2 cups homemade or reduced-sodium store-bought chicken or vegetable broth; 1/2 teaspoon ground cumin; 1 tablespoon honey; Coarse salt and freshly ground white pepper; 2 tablespoons half-and-half (optional); Snipped fresh chives, for garnish; Cayenne pepper, for garnish

January 26, 2012

Made with both carrots and carrot juice, this brightly colored soup is loaded with betacarotene. If you don’t have a vegetable juicer, look for bottled carrot juice at your grocery store or health-food market, or better yet, buy it fresh from a juice bar.

Recipe notes

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