Carrot Soup

• 1 tablespoon unsalted butter
• 1 onion, coarsely chopped
• 1 pound carrots, chopped
• 2 cups (16 ounces) carrot juice
• 2 cups homemade or reduced-sodium store-bought chicken or vegetable broth
• 1/2 teaspoon ground cumin
• 1 tablespoon honey
• Coarse salt and freshly ground white pepper
• 2 tablespoons half-and-half (optional)
• Snipped fresh chives, for garnish
• Cayenne pepper, for garnish

1. Heat butter in a large saucepan over medium-low.
2. Cook onion, stirring occasionally, until translucent, about 5 minutes.
3. Add carrots; 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. Let soup cool slightly.
7. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time.
8. (Alternately, use an immersion blender.)
9. Return to pan; warm over low heat, thinning with a little water if necessary.
10. Stir in half-and-half, if using.
11. Serve immediately, garnished with chives and cayenne.
12. (Per Serving)
13. Calories: 105g
14. Saturated: 1.2g
15. Unsaturated Fat: 7g
16. Cholesterol: 5mg
17. Carbohydrates: 20.2g
18. Protein: 1.9g
19. Sodium: 535mg
20. Fiber: 9g

unsalted butter, onion, carrots, carrot juice, chicken, ground cumin, honey, salt, fresh chives, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/carrot-soup-394117 (may not work)