Chilled Carrot Honey Soup
Prep Time: 90 minutes

Ingredients

1 pound�carrots, peeled and cut into 1/2 inch pieces
3 cups�water
1 3/4 cups�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
2 tablespoons�mild honey
2 1/2 tablespoons�fresh lemon juice
6 �thin lemon slices
1 tablespoon�mild honey for drizzling

Directions

Combine all ingredients except 1/2 tablespoon of lemon juice in a 3-qt heavy saucepan and bring to a boil over moderate heat, stirring occasionally. Reduce heat and simmer, covered, until carrots are tender, 30-40 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 water, about 30 minutes. (Alternatively, cool soup, uncovered, 30-40 minutes, and 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.

Chef Suggestions

This soup can be made three days ahead and kept chilled, covered.

Nutrition Facts

As prepared, each serving contains 77 calories, <1g total fat, cholesterol, sodium, total carbohydrate and protein.

Ease of preparation: Moderate

Preparation time: 90 min
1 hour chill time

Cook time: none

Servings: 6