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Sorry for slacking over the long 4th weekend, but I'm back with another edition of Sunday Serving. This week Michael and I are celebrating our 11th anniversary and yesterday we splurged and went to Napa for the day. We popped in to the Oxbow Market and had a cheese plate, some great, cheap wine and watched the LA Angels kick the Yankees butt! After grabbing six cupcakes from Kara's (just couldn't decide on less!), we explored downtown Napa. It's really desolate down there, but the restaurants were great. We had a severely hoppy beer at Joe's, then stopped in Angele's for some wine and pomme frites, and last but not least, had pizza at the new Azzurro's. Nice thin crust style, but a little over cooked.Yes, back to this week's recipe: a Chilled Honey Carrot Soup. This soup does require some cooking, but if you get up early while it's still cool and make it, when it's a zillion degrees later on in the afternoon or early evening this will be a delicious, light and refreshing alternative to firing up the grill or turning on the stove or oven. Enjoy!
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Cold Honey Carrot Soup

July 12, 2009

30 min or less active, fall, gluten-free, soup, spring, summer, winter

Sorry for slacking over the long 4th weekend, but I'm back with another edition of Sunday Serving. This week Michael and I are celebrating our 11th anniversary and yesterday we splurged and went to Napa for the day. We popped in to the Oxbow Market and had a cheese plate, some great, cheap wine and watched the LA Angels kick the Yankees butt! After grabbing six cupcakes from Kara's (just couldn't decide on less!), we explored downtown Napa. It's really desolate down there, but the restaurants were great. We had a severely hoppy beer at Joe's, then stopped in Angele's for some wine and pomme frites, and last but not least, had pizza at the new Azzurro's. Nice thin crust style, but a little over cooked.Yes, back to this week's recipe: a Chilled Honey Carrot Soup. This soup does require some cooking, but if you get up early while it's still cool and make it, when it's a zillion degrees later on in the afternoon or early evening this will be a delicious, light and refreshing alternative to firing up the grill or turning on the stove or oven. Enjoy!
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Information

Servings: 4
Time: 20 minutes active; 3-4 hours total, including chilling
Price: ~$5.50 total; <$1.50 per serving
Nutrition (per serving):
Calories: 146
Protein: 7.5g
Fat: 0.5g
Saturated fat: 0.5g
Carbohydrates: 25.7g
Fiber: 4.3g
Sodium: 1554.6mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 1 lb carrots, cut into 1/2" pieces (I leave the peels on)
  • 4 3/4 cups vegetable broth
  • 1 medium onion, chopped
  • 1 tsp salt
  • 1/4 tsp ground coriander, ground cumin, paprika, cayenne pepper, each
  • 2 Tbsp honey
  • 2 1/2 Tbsp fresh lemon juice

Preparation

  1. Combine all ingredients in a pot except 1/2 Tbsp lemon juice and heat over medium heat. Bring to a boil, stirring occasionally.
  2. Reduce heat and simmer, covered, about 30 minutes until carrots are tender.
  3. Puree soup until smooth. Cool soup about 30 minutes and then chill, covered, until cold in the fridge about 3 hours.
  4. Stir in remaining lemon juice. Divide soup and float a lemon slice or zest on top of each serving, then drizzle with honey before serving.

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