Puree of Honey Carrot Soup with Apples & Cinnamon

This is one of the nicest soups to start a holiday feast. It is festive and interesting with a promise of good things to come.

 

1 pound fresh baby carrots
2 apples, peeled, cored and sliced
2 onions, chopped
6 shallots, chopped
2 cloves garlic, chopped
6 cups chicken broth
1 tablespoon honey
salt to taste

1 cup half and half

12 teaspoons low-fat sour cream
12 sprinkles cinnamon

In a covered Dutch oven casserole, simmer together first group of ingredients for 30 to 40 minutes or until vegetables are soft. With a slotted spoon, transfer the vegetables to a food processor and blend until the mixture is pureed. Return vegetables to the pot with the broth and stir in the half and half. Heat through, but don't allow to boil. Serve with a teaspoon of sour cream and a sprinkle of cinnamon. Serves 12.

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