Disclosure: This is a sponsored post.
The temps are rising, the daffodils have popped up, and the rain showers are in full effect here, and while it is officially spring, I'm not ready to get my hopes up yet that the cold days are finally behind us. The weather has been nothing short of insane this past year, so I'm keeping my soup pots on standby in anticipation of a few more days of needing a hot bowl for comfort on a chilly day. While I was searching for some Easter recipes last month, I came across this Spring Carrot Soup recipe on Golden Blossom Honey and thought that not only would it be a nice starter to an Easter dinner, it would make for a perfect transitional soup between seasons.
This is a soup that I think can be eaten either hot or chilled, so that's why I group it in with the transitional recipes to shift from one season to the next without much fuss. It's light, creamy, and refreshing, which makes it a perfect first course to your holiday (or any!) meal. Hit it with a dollop of sour cream and a sprinkling of chives for extra pizzazz and added color that's especially pleasing to the eye. This is a soup that can be eaten paired with a side of your favorite bread or rolls for a satisfying lunch, or add a salad to make it a full dinnertime meal. Head to the farmer's market for the freshest carrots and enjoy the flavors of spring in this soup all season long!
Ingredients
1 bunch of carrots, about 1 pound
1 baking potato
3 tablespoons butter
1/4 cup chopped shallots
4 cups vegetable or chicken broth
2 tablespoons SOUTHERN BLOSSOM HONEY
1/4 teaspoon thyme
1 cup milk
1/4 teaspoon salt
black pepper to taste
Garnish
plain yogurt or sour cream
chopped scallions or chives
If
you like this recipe, be sure to come back every Friday, where I
feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest!
Is it starting to feel like spring in your area?
Hi Theresa, winter is back in my area lol! Ooh this carrot soup is similar to how my Mom used to make it! I love the idea of having it as a starter to an Easter dinner. Have a lovely day!
ReplyDeleteThank you, Duni! I hope you have a lovely day as well.
DeleteWell, my daffodils are blooming despite the snow we had last weekend. We will see what this weekend brings. That soup looks yummy. The best soup I've ever had was a carrot soup at Spago's in Maui.
ReplyDeleteWe had snow last week too, so I was shocked to see the daffodils this week too.
DeleteIt has such a gorgeous colour and texture! I eat carrots daily. Carrot soups were used in old days to stop diarrhea in babies and that recipe saved many of their lives.
ReplyDeleteI did not know that. Is it because they have so much fiber in them?
DeleteCarrots are a win here. Yeah, the weather is up and down here too. Spring ish today and then back to cold tomorrow. Can't win.
ReplyDeleteAnd before you know it we'll be in sweltering temperatures. Can't win, indeed.
DeleteI don't think I've ever had carrot soup but I 100% bet I'd enjoy it.
ReplyDeleteI wasn't sure I'd like it either, but I enjoyed it a lot!
DeleteGracias por la receta. Te mando un beso.
ReplyDeleteThanks for stopping by!
DeleteI've never had carrot soup.
ReplyDeleteYou should try it. It's a lot more delicious than it sounds!
DeleteIt's funny how tastes change. I never used to like soup chilled and now I do. This soup looks delicious and perfect for spring. I would probably have it chilled.
ReplyDeleteI know! Things that I used to swear I'd never eat are now some of my favorite foods.
DeleteLoved The Pecan Dish - You Rock - Spring Carrot Soups Are The Best
ReplyDeleteBig Hugs ,
Cheers
Thanks, Padre!
DeleteIt's definitely time for a nice, spring soup like this!
ReplyDelete