Prep time: 20 minutes
Cooking time: 50 minutes
Yields: 6 people

Ingredients:

 

• 1 tablespoon unsalted butter
• 1 onion, chopped
• 1 pound carrots, peeled and chopped
• 2 cups (16 oz.) carrot juice
• 2 cups vegetable broth
• 1/2 teaspoon ground cumin
• 1 tablespoon honey
• Coarse sea salt and white pepper
• 2 tablespoons half-and-half (optional)

Directions:

1. Heat the butter in a large saucepan or Dutch oven over medium-low heat.
2. Cook onion, stirring occasionally, until translucent, about 5 minutes.
3. Add carrots and cook until very tender, stirring occasionally, about 15 minutes.
4. Add carrot juice, broth, cumin, honey, 1 teaspoon salt, and 1/4 teaspoon white pepper.
5. Bring to a simmer; cook until vegetables are very soft, about 30 minutes.
6. Using an immersion blender*, puree soup.
7. Stir in half-and-half, if using.
8. Serve.

Notes:

*If you don’t have an immersion blender, use a blender or food processor and puree soup in batches.