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Chilled Carrot Honey Soup

Ease of Preparation: Moderate

Preparation Time: 90 min
1 hour chill time

Servings: 6

Recipe By: Gourmet Magazine Editors

From:  The Best of Gourmet; The World at Your Table
Used with permission of Random House

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Chilled Carrot Honey Soup

Ingredients
1 pound carrots, peeled and cut into 1/2 inch pieces
3 cups water
1 3/4 cups chicken broth powder
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.

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