photograph by Matt Hulsman

Roasted Carrot & Ginger Chilled Soup With Honey Whipped Cream

Yields 6-8 servings

1 pound carrots
¾ cup thinly sliced sweet onion
1 head peeled garlic cloves
3 tablespoons coconut oil, divided
1 thumb-size piece ginger
½ cup orange juice
3 cups vegetable broth
A few sprigs of fresh thyme
½ cup heavy whipping cream
1 tablespoon Bee Blessed Pure Honey
Zest of 1 orange
Salt and white pepper, to taste

Preheat oven to 425°. While the oven is heating, line a baking sheet with foil and place it inside. Peel carrots and cut into large, matchstick-size pieces. Place into a bowl with onions and cloves of garlic. Melt 2 tablespoons of coconut oil and drizzle over carrot mixture, tossing to coat. Remove hot baking sheet and pour vegetables onto the pan, spreading out into a single layer. (Vegetables can be cooked ahead of time and refrigerated or frozen for later use.) Roast for about 25 minutes, tossing a couple of times for even cooking. Set aside to cool.

Peel ginger and cut it into several pieces. In a heavy-bottomed pot, melt remaining tablespoon of coconut oil over medium-low heat. Add ginger and sauté for about 5 minutes. Add orange juice, increase heat to high, and bring to a boil for 2 minutes. Add broth with a few sprigs of fresh thyme and carrot mixture; bring back to rolling boil for 1 minute. Cover and reduce heat to medium. Continue on low boil for 8-10 minutes. Remove from heat and strain, discarding pieces of ginger and thyme. Season with salt and pepper. Pour into a blender and pulse until the mixture is pureed. Chill for several hours or overnight.

In a chilled bowl, whip heavy cream until peaks form. Drizzle in 1 tablespoon of honey and whip just until honey is incorporated. Chill.

At serving time, divide chilled soup among bowls. Top with dollop of honey whipped cream. Garnish with fresh thyme and a bit of orange zest.

brunch recipes

This is a delicious springtime brunch. photograph by Matt Hulsman

Carolina Blu Tartines

A tartine is, simply, an open-faced sandwich — and an edible showcase for your choice of spring vegetables.

Hearty baguette
1 (6.5-ounce) container of Savory Moments Carolina Blu cheese spread
Thinly sliced tiny cucumbers, radishes, shallots, snow peas, or other assorted spring vegetables
Asparagus tips
Chopped dill
Fresh garden peas, blanched
Handful of pea shoots or other microgreens

Thinly slice the bread and toast. Spread with a bit of Carolina Blu spread. Layer with the vegetables and enjoy with a cup of Roasted Carrot & Ginger Chilled Soup.

NC Products Used: 

Bee Blessed Pure Honey

Berry Hines wears a few different hats on his Conetoe farm. One of them is a netted veil, seamlessly attached to a coverall suit. It’s a wardrobe staple for beekeepers — or, as Hines and his grandson Gerron call themselves, bee wranglers. The family oversees every step in the production of their raw honey, from the pollination of flowers and the collection of nectar, to the jar that sits on your table. Inside, you’ll find bits of honeycomb suspended in the amber, a reminder of the natural goodness of honey.

Savory Moments Carolina Blu Cheese

At the close of every event they catered together, sisters and Savory Moments business partners Heather Scovel and Jodi Wright noticed a trend: One cheese plate was always empty. When clients began requesting “the blue cheese stuff,” they thought, We could market this. And so, in 2013, in a catering kitchen in Huntersville, Carolina Blu was born. As the only spreadable blue cheese on the market, their cheese-and-honey creation plays in a league of its own.

— Anjelique Kyriakos

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Wendy Perry is a recipe developer, personal chef, and Franklin County native.