Carrot, Orange, and Honey Soup

Recipe from Chef Kirk Fiore, Biltmore

Carrot, Orange, and Honey Soup


  • 1 onion, diced
  • 2 celery stalks, diced
  • 4 medium local carrots
  • 2 tbs local honey
  • 1 orange, juiced
  • 1 qt water
  • 1 tbs butter
  • 1⁄2 cup heavy cream or milk
  • salt and pepper to taste


  1. Combine all ingredients in a sauce pot.
  2. Cover and simmer on low heat.
  3. Cook 30-45 minutes until vegetables are soft.
  4. Allow to cool and puree in blender until smooth.
  5. Season with salt and pepper. Enjoy!

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