1 tbsp butter
1 onion, chopped
2 cloves garlic, chopped
6 cups carrots, peeled and diced
3 cups chicken or vegetable broth, no salt added
1 cup milk
Salt and freshly ground pepper
3 oz Brie, cut into small wedges
1 tbsp honey
2 tbsp roasted nuts, your choice
1. In a large saucepan, melt butter over medium-high heat and cook vegetables for 5 minutes.
2. Add broth, milk, salt and pepper.
3. Bring to a boil and simmer for 25–30 minutes or until vegetables are tender. Purée using a hand or upright blender.
4. Serve soup garnished with Brie, honey, roasted nuts, salt and pepper.
Nutritional information available at Dairy Goodness.