Recipes: Chilled Florida Wildflower Honey and Carrot Soup

• Prep Time:1 hour
• Cook Time:40 minutes
• Serves:4

 

Tagged:
carrots, cayenne pepper, coriander, cumin, lemon juice, onion, paprika, vegetable broth, wildflower honey,

 

Foodie Byte

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

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.
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.
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.

source FoodChannel http://ift.tt/1OgXPTh