Chilled Florida Wildflower Honey and Carrot Soup
The more the merrier in the Orlando Sentinel test kitchen!
That's why we have teamed with the fabulous folks over at Orlando's WOMX Mix 105.1 to offer the morning show's Recipe of the Week.
Today’s recipe is Chilled Florida Wildflower Honey and Carrot Soup. This chilled soup is great for late winter lunches and spring brunches.
Every Wednesday, you can find more recipes picked exclusively for Scott McKenzie & the Morning Mix here and at mix1051.com.
Chilled Florida Wildflower Honey & Carrot Soup
4-6 servings
1 pound carrots, peeled and cut into 1/2-inch pieces
2 cups water
2 cups low-sodium vegetable broth
1 cup chopped 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
Coarse salt to taste
Freshly ground pepper to taste
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. Reduce heat and simmer, covered, until carrots are tender, about 30 to 40 minutes.
2. 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.
3. 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.
SOURCE: Florida Department of Agriculture and Consumer Services
Scott McKenzie leads the morning crew at Mix 105.1.
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