Chilled Florida Wildflower Honey and Carrot Soup

Chilled Florida Wildflower Honey and Carrot Soup

Chilled Florida Wildflower Honey and Carrot Soup

Prep Time

60 minutes

Cook Time

40 minutes

Serves

4 people

Ingredients

  • 1 pound carrots, peeled and cut into 1/2-inch pieces
  • 2 cups water
  • 2 cups low-sodium vegetable broth
  • 1 cup onion, chopped
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons wildflower honey, plus more for garnish
  • 1 lemon, juiced
  • kosher salt to taste
  • freshly ground pepper to taste

Preparation

  • 1 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, about 30 to 40 minutes.
  • 2 Using a blender or food processor, purée the soup in batches, being careful with hot liquid. Place puréed soup in the refrigerator to completely cool down.
  • 3 To serve soup, stir in remaining 1/2 tablespoon lemon juice and season to taste with salt and pepper. Garnish with a drizzle of honey, sour cream and a sprig of fresh thyme.

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