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If you're anything like me, your post-Thanksgiving refrigerator and pantry are full of unused items from your big feast. I bought an enormous bag of carrots and only used 2 for roasting my turkey! This carrot soup was my attempt at using up the rest of them and freeing up some space in my crisper. Broth and vegetable based soups are always a healthy option and this light, but satisfying soup is a great way to detox after all those creamy, starchy holiday casseroles. Organic carrots at the Good Foods Market are a smart buy for this recipe; because the carrots are the main star of this soup, you can really taste the difference.

1 tbsp butter
1 small onion, chopped
1 lb carrots, peeled and diced
2-3 cups chicken broth
1 tbsp honey
1 tsp cumin
Pinch of cayenne pepper, or more to taste
1 tsp lemon juice
Salt and pepper, to taste
½ cup plain yogurt, for garnish
Chives or croutons, for garnish, optional

Heat the butter in a large pot over medium heat and sauté the onion until lightly caramelized. Add the carrots and continue to cook for 2-3 minutes. Add 2 cups of the chicken broth and bring to a simmer. Cover and cook until the carrots are extremely soft, about 20-25 minutes.

Using an immersion blender (or a traditional blender, processing in batches) puree the soup until smooth. Return the soup to the pot and add additional chicken broth to thin the soup to desired consistency. Season the soup with honey, cumin, cayenne, lemon juice, salt and pepper.

Ladle the soup into bowls and drizzle or dollop the yogurt over the top. Sprinkle with chives or small croutons, if desired.