Sweet Carrot Soup

On medium heat, saute the onion with the olive oil for at least 5 minutes or until onion starts to become tender. Drizzle in the honey and add a dash of salt and simmer for another couple of minutes. Pour in the chicken broth and carrots and raise burner temperature to high to bring to a boil. Once boiling, cover, lower heat to medium/high, then allow to simmer rapidly for at least 25–35 minutes. Once the carrots are tender, remove from heat and allow to cool for a few minutes. Puree in a blender then transfer back into the pot for easier serving. Salt and pepper to taste.

Garnish with sour cream, Greek yogurt, or a pat of butter. You can substitute veggie broth to make a vegetarian dish. You can add 1 1/2 teaspoons curry powder and 1 teaspoon coriander for a curried kick.