~more recently updated recipes~
2005 Original: I just love pretty food! And this is very very pretty, a deep autumn orange. And it calls for stuff that's likely already on hand. And it's very healthful - only 90 calories a cup and no fat! And it's cheap, to boot!
All these things make this soup a winner, no matter what! Still, be aware that the texture and taste are, to my taste anyhow, a bit unusual, a bit of a surprise. The lemon slices do jazz up the presentation -- and while the drizzled honey falls to the bottom of the bowl, by the time you get there, you're spooning up the last drops because it tastes soooo good in contrast to the (mild) heat of the cayenne.
2011 Update: Yes, the color really is that almost-psychadelic orange! This soup surprises, you expect it to taste earthy and carroty but instead, the carrots provide bulk and sweetness but the flavors that come forward, especially when the soup is served very cold, are the spices, the "sweet 'n' sour" of honey and lemon. I loved this soup the second time just as much as the first.
"I think it is quite simply delicious." ~ Anonymous
RECIPE for CHILLED CARROT SOUP with HONEY
Time to table: 60 minutes to finish plus several hours to chill
Makes 5 cups
5 cups water plus bouillon, canned chicken broth or vegetable broth
1 large onion, chopped
1 pound carrots, peeled, cut in half-inch pieces
1 teaspoon kosher salt
1/4 teaspoon coriander
1/4 teaspoon cumin
1/4 teaspoon sweet paprika
1/8 teaspoon cayenne (the kick, I found this a perfect proportion, not too much, not too little)
2 tablespoons honey
2 tablespoons lemon juice (from 1 lemon)
1/2 tablespoon lemon juice
Salt to taste (I needed none)
Very thin lemon slices
Place the water/bouillon / stock in a large pot or Dutch oven over MEDIUM HIGH. Chop the onion and carrots, add as prepped to the still-warming liquid. Add the remaining ingredients (except the finishing ingredients) and bring to a boil. Cover, reduce heat and let simmer until the carrots are completely cooked, about 40 minutes.
Transfer to a blender in small batches (see IMPORTANT SAFETY TIP), blend til smooth, in batches if needed. Place in a covered container and refrigerate for several hours for flavors to meld.
To serve, add the additional 1/2 tablespoon lemon juice and salt to taste. Place soup in bowls and top with lemon slices and drizzle with honey.
ALANNA's TIPS & KITCHEN NOTES
WORK SMART Get a small head start in the cooking process by starting the liquids while preparing the other ingredients. This trick works with all soups.
BEST CANNED CHICKEN BROTH According to Cooks Illustrated, the Swanson's 100% Natural Goodness product is best among canned chicken broths - I get the big can, use what I need, then keep the rest in a glass container in the fridge to use within a week or so -- if nothing else, the dog loves it on kibbles! Don't use homemade chicken stock for cold soups, it has so much natural collagen that the soup will be clumpy and globby.
NO MORE BABY CARROTS Regular readers know that when it comes to cooking carrots, I'm biased to peeling and chopping the real thing because pre-peeled baby carrots in bags simply lack flavor. To gauge whether the extra time is worth it for you, consider that the entire prep time for this soup, including peeling/chopping the carrots and onion, assembling all the ingredients took twelve minutes.
IMPORTANT SAFETY TIP Hot liquids will expand and EXPLODE in the blender. Fill your blender only half full with the hot liquid and even then, firmly hold onto the top when you push the start button.
BLENDER VS IMMERSION BLENDER The blender is necessary - the carrots were too much for my favorite immersion blender.
CHILL QUICKLY The original recipe suggests a fast-chill process: Place the blended soup in a metal bowl placed in a larger bowl of ice and cold water for about 30 minutes.
SERVING IDEA Pour into small chilled glasses with slivers of lemon over the rims. Voila, a virgin apertif, a refreshing I-could-have-had-a-carrot-V-8.
~ Bourbon-Glazed Carrots ~
~ Creamy Carrot Puree ~
~ "Wonderful" Glazed Turnips & Carrots ~
~ more carrot recipes ~
from A Veggie Venture
~ Laura's Carrot Soup ~
~ Mashed Potatoes & Carrots ~
~ Baked Cabbage Wedges ~
~ more carrot recipes ~
from Kitchen Parade, my food column
famous asparagus-to-zucchini Alphabet of Vegetables.
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