Skip over navigation

Florida-Agriculture.com
Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Chilled Florida Wildflower Honey and Carrot Soup

(Photo Below)
Vegetable-6080
Ingredients
Amount Ingredient
1 pound carrots, peeled and cut into 1/2-inch pieces (2 1/4 cups)
3 cups water
1 3/4 cups (14 fl ounces) reduced-sodium fat-free 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 Florida wildflower honey
2 1/2 tablespoons fresh lemon juice

Preparation
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. 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.) 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

Yield
6 servings

Look for "Fresh from Florida" ingredients at your grocery store.

Chilled Florida Wildflower Honey and Carrot Soup Download High-Resolution Image (JPG)

FFF Banner
Get Adobe Acrobat Reader