Chilled Carrot Honey Soup
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
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.
This soup can be made three days ahead and kept chilled, covered.
As prepared, each serving contains 77 calories, <1g total fat, cholesterol, sodium, total carbohydrate and protein.
