Chilled Carrot Honey Soup |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
1 lb carrots, peeled and cut into 1/2-inch pieces (2 1/4 cups) |
3 cups water |
1 3/4 cups (14 fl oz) reduced-sodium fat-free chicken broth |
1 cup chopped onion (1 medium) |
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 |
garnish: 6 thin lemon slices and 1 tablespoon mild honey for drizzling |
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. Reduce heat and simmer, covered, until carrots are tender, 30 to 40 minutes.
2. 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.)
3. 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.
4. Cooks' note: Soup can be made 3 days ahead and kept chilled, covered.
5. Each serving contains about 77 calories and less than 1 gram fat. Nutritional analysis provided by Gourmet
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