The age old question, will that be soup or salad, never seemed so assured with this recipe from Chef Justin Timineri. This Fresh From Florida starter fits right in with this year’s unseasonably warm season. The weather outside has not been so frightful this winter, in fact it has been downright toasty at times, so a bowl of steaming chowder seems a bit out of place. A nice chilled soup on the other hand, we can get behind that.
The chilled Florida wildflower honey and carrot soup is a creamy, hearty soup perfect for our balmy Februarys. And with baby carrots sprouting like crazy right now, time has never smiled so fondly on this subtly sweet soup.
Chilled Florida Wildflower Honey and Carrot Soup
4 to 6 Servings
- 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
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.
The official chef of Florida, Justin Timineri, shares some of his recipes with us. A proponent of eating healthy, locally grown and harvested produce and seafood, Timineri creates recipes that imbue that Fresh From Florida flavor. For more on Chef Justin, click here.
Recipes and images courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services. For more recipes from Timineri’s kitchen, click here.