Chilled Florida Wildflower Honey and Carrot Soup
The following recipe incorporates the following colors: Yellow-Orange.
- Ingredients
-
Amount Ingredient 1 pound carrots, peeled and cut into 1/2-inch pieces (2 1/4 cups) 3 cups water 1 3/4 cups (14 fl ounces) reduced-sodium fat-free chicken broth 1 cup chopped onion 1 teaspoon salt 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper 2 tablespoons Florida wildflower honey 2 1/2 tablespoons fresh lemon juice - Preparation
- Combine all ingredients except 1/2 tablespoon lemon juice in a 3-quart heavy saucepan and bring to a boil over moderate heat, stirring occasionally. Reduce heat and simmer, covered, until carrots are tender, 30 to 40 minutes. Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth, then chill soup quickly, stirring occasionally, in a metal bowl set in a larger bowl of ice and cold water, about 30 minutes. (Alternatively, cool soup, uncovered, 30 to 40 minutes, then chill, covered, until cold, about 4 hours.) Stir in remaining 1/2 tablespoon lemon juice and salt to taste. Divide soup among 6 bowls with a ladle. Float a lemon slice on top of each serving, then drizzle with honey and serve
- Yield
- 6 servings
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