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