Recipe from: Super Natural Cooking, by Heidi Swanson
2 1/2 lbs. carrots
3 tablespoons butter or olive oil
3 cloves garlic, minced
Spring onions from your box (all of them) chopped 6 cups veggie or chicken stock, or water
2 tablespoons honey
3 tablespoons extra virgin olive oil
Scrub your carrots and cut into 1” segments. Heat the butter in a large, heavy soup pot over medium heat. Add the garlic and onion and sauté for 5 minutes, or until the onions start to get translucent. Add the stock and carrots and bring to a gentle boil. Lower heat and simmer for 30 - 40 minutes, until the carrots are very tender. Remove from heat and stir in the honey. Cool for 5 - 10 minutes and then puree either in a blender or with an immersion blender. Season the soup with salt and serve drizzled with the olive oil. You could also top with toasted pumpkin seeds, or a cheese (like halloumi or paneer).