Chilled Florida Wildflower Honey and Carrot Soup

Chilled Florida Wildflower Honey and Carrot Soup

Yields 6 servings 

• 1 pound carrots, peeled and cut into 1/2-inch pieces (2 1/4 cups)
• 3 cups water
• 1 3/4 cups (14 fl ounces) reduced-sodium fat-free 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 wildflower honey
• 2 1/2 tablespoons fresh lemon juice

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, 30 to 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 cold water, about 30 minutes. (Alternatively, cool soup, uncovered, 30 to 40 minutes, 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

*Recipe and image courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services.

About Chef Justin Timineri:

As the official State Chef of Florida, Justin Timineri is a proponent of Fresh From Florida commodities. A champion of locally-grown produce and fresh Florida harvested seafood, Timineri’s recipes are deep on invigorating, Sunshine State flavors, while embracing a healthy and well-balanced diet. To read more, click here.