By Damion |
September 17, 2015 11:00 am
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1 pound carrots, peeled and cut into 1/2-inch pieces
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2 cups water
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2 cups low-sodium vegetable broth
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1 cup onion, chopped
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1/4 teaspoon ground coriander
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1/4 teaspoon ground cumin
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1/4 teaspoon paprika
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1/8 teaspoon cayenne pepper
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2 tablespoons wildflower honey, plus more for garnish
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1 lemon, juiced
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kosher salt to taste
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freshly ground pepper to taste
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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.
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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.
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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.
