Creamless Cream of Carrot Soup

From Jeanette's Healthy Living.


The honey definitely rounds out the flavor in this soup. If you like, add a little curry powder.


2 pounds baby carrots

6 cups vegetable or chicken broth

1 medium onion, chopped

1 teaspoon dried thyme

1 bay leaf

¼ teaspoon allspice

¼ teaspoon turmeric

2 tablespoons honey

2 tablespoons light coconut milk


Place carrots, broth, onion, thyme, bay leaf, allspice and turmeric in a large soup pot.  Bring to a boil, then reduce heat and cook on low, covered, until carrots are tender, about 25-30 minutes. Remove bay leaf.


Puree soup in blender in batches until smooth. Return pureed soup to pot and stir in honey. Serve in bowls, topped with a spoonful of coconut milk swirled in.


Serves 6.