Honey Carrot Soup Nhb

16 ounces baby carrots

OR 3-1/2 cups sliced carrots 1 cup chicken broth

1/2 medium onion -- chopped

1/2 cup 2% milk

1/4 cup honey

ground nutmeg -- to taste

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

[2 servings, each Calories: 272 Sodium: 500 mg Carbohydrates: 58.5 g Protein: 6.78 g Cholesterol: 4.57 mg Dietary Fiber: 7.68 g Total Fat: 3.1 g Cal. from Fat: 10%]

RESOURCES [1] www.honey.com [2] Recipe-Buster https://www.erols.com/hosey/ [3] Kitpath@earthlink.net [4] mc-recipe exchange 9/1/98