Ingredients
1 lb. carrots, peeled and diced
2 Granny Smith apples, peeled and sliced
6 cups canned vegetable broth
10 oz. fat-free condensed milk
2 Tablespoons honey
1/2 teaspoon ground cloves
Preparation
Cook carrots and apples in broth until both are soft, about 30 minutes.
Puree in a food processor and transfer to a large bowl.
Stir in condensed milk, honey and cloves.
The soup can be served hot or cold.
