Chilled Florida Wildflower Honey & Carrot Soup

This chilled soup is great for late winter lunches and spring brunches.  Check out the ‘Recipe of the Week’ from Heather McPherson of The Orlando Sentinel!


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

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

More from The Morning MIX

Leave a Reply

Please log in using one of these methods to post your comment:

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

More From MIX 105.1

Get The App
Mix 105.1 Loves Our Kids RadiothonLive from the atrium at Arnold Palmer Hospital for Children November 30th and December 1st!

Listen Live