Chilled Carrot Honey Soup
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 cups
Water1 cup
Onion (chopped 1 medium)1 tsp
Salt1 tsp
Ground Coriander1 tsp
Ground Cumin1 tsp
Paprika1 tsp
Cayenne2 tbsps
Mild Honey2.5 tbsps
Lemon Juice (fresh)Directions:
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
2
Reduce heat and simmer, covered, until carrots are tender, 30 to 40 minutes
3
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
4
(Alternatively, cool soup, uncovered, 30 to 40 minutes, then chill, covered, until cold, about 4 hours
5
) Stir in remaining 1/2 tablespoon lemon juice and salt to taste
6
Divide soup among 6 bowls with a ladle
7
Float a lemon slice on top of each serving, then drizzle with honey and serve
8
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
9
Reduce heat and simmer, covered, until carrots are tender, 30 to 40 minutes
10
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
11
(Alternatively, cool soup, uncovered, 30 to 40 minutes, then chill, covered, until cold, about 4 hours
12
) Stir in remaining 1/2 tablespoon lemon juice and salt to taste
13
Divide soup among 6 bowls with a ladle
14
Float a lemon slice on top of each serving, then drizzle with honey and serve