Recipe a Day for May: Chilled Florida Wildflower Honey and Carrot Soup
|May 6, 2012||Posted by Sarah under Cooking, Recipes|
Today’s recipe looks just as good as it tastes. I find that the vibrant orange from the carrots is so appealing. It doesn’t take a bunch of garnish to make this dish look great. The ginger addict in me wonders how it would taste with ginger instead of the spices… something to try!
Chilled Florida Wildflower Honey and Carrot Soup
Yield 6 Servings
- 1 pound Florida carrots, peeled and cut into 1/2-inch pieces (2 1/4 cups)
- 3 cups water
- 1 3/4 cups (14 fl oz) reduced-sodium fat-free chicken broth
- 1 cup onion, chopped
- 1 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne
- 2 tablespoons Florida wildflower honey
- 2 1/2 tablespoons fresh lemon juice
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 as garnish, then drizzle with honey and serve.