A few weeks ago my husband surprised me with an overnight trip to the mountains and a visit to the Biltmore House to celebrate my birthday and our anniversary.

On the drive there, we realized that this was the first overnight getaway we have had since our kids were born. Not including the fabulous and refreshing getaways we had for three days and two nights we had in 2012 and 2014.

…At the hospital when our second and third children were born…

Of course, we repeatedly said to one another that we ought to do this more often. We just aren’t very good at making it happen. And to be honest, we weren’t completely alone this time either. We had an adorable stowaway.

The Biltmore House is an amazing house built (paid for) by George Vanderbilt in the late 1800’s and early 1900’s. I had visited before, but going with my husband was a new and fun experience. Especially since it was his first time. We toured room after room after opulent room. Each room was a showcase of fascinating historical artifacts and beautiful works of art. There is even a bowling alley and indoor swimming pool in the basement of the house. Being a special guest at the home would have been an incredible experience.

Not surprisingly, one of my favorite areas in the home was the kitchen area and the servants’ quarters. Downton Abbey has certainly given people a new understanding and appreciation for what life was like for both the rich homeowners as well as the servants who lived and worked at these large estates.

I just came away being envious of the collection of mason jars and copper pots. Oh, and the walk-in refrigerator. I’m either a realist or a little too preoccupied with cooking. Probably both.

After walking all over this enormous home, we were both rather ready to eat. First coffee and fresh ice cream as a pick-me-up.  Then an incredibly delicious meal enjoyed in the Stable Cafe. (Our table was actually inside a horse stall).

This carrot soup is inspired by the soup I had that day for lunch. It is rich and creamy, with a good balance of sweet and savory flavors. Serve it as it is or add a dollop of lightly sweetened whipped cream or creme fraishe on top. 

Honey Roasted Carrot Soup

Also pictured: Grilled Cheese Taken Up a Notch

Ingredient List

• 6-8 carrots, peeled and trimmed
• 1 medium yellow onion
• 1 Tbsp extra-virgin olive oil
• 2 Tbsp butter
• 3 Tbsp honey
• 1 tsp salt
• 1/4 tsp nutmeg
• 4 C chicken broth

Method

1. Preheat the oven to 450°.

2. Slice carrots into spears, all about the same size so they will roast evenly. Slice onion into thin slices.

3. In an oven-safe soup pot, combine the olive oil, carrots, onion slices, butter, honey, and salt. Mix well.

4. Place soup pot in the preheated oven and roast for 30 minutes, stirring twice throughout the cooking time. Test the carrots after thirty minutes to determine if they are tender. If they are not tender and easily pierced, continue roasting for 10 minutes or until they are soft.

5. Remove the soup pot from the oven and place on the stove-top. Sprinkle nutmeg on top of the vegetables. Pour in chicken broth and simmer for 5 minutes on medium-low heat.

6. Ladle half of the soup mixture into a blender or food processor and blend until smooth. Transfer to a large measuring cup or mixing bowl. Blend the remaining soup. Return all of the blended soup to the pot and stir well to combine.

7. Reheat and serve.

8. Optional: Serve with creme fraiche or slightly sweetened whipped cream.