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Chilled Florida Wildflower Honey and Carrot Soup

Chilled Florida Wildflower Honey and Carrot Soup


  • 1 pound carrots, peeled and cut into 1/2-inch pieces
  • 2 cups water
  • 2 cups low-sodium vegetable broth
  • 1 cup 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
  • kosher salt to taste
  • freshly ground pepper to taste

Prep Time:

1 hour

Cook Time:

40 minutes




  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.