Chilled Carrot Honey Soup

• 1 lb carrots, peeled and cut into 1/2-inch pieces (2 1/4 cups)
• 3 cups water
• 1 3/4 cups (14 fl oz) reduced-sodium fat-free chicken broth
• 1 cup chopped onion (1 medium)
• 1 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne
• 2 tablespoons mild honey
• 2 1/2 tablespoons fresh lemon juice
• Garnish: 6 thin lemon slices and 1 tablespoon mild honey for drizzling

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, 30 to 40 minutes.
2. Puree soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth, then chill soup quickly, stirring occasionally, in a metal bowl set in a larger bowl of ice and cold water, about 30 minutes. (Alternatively, cool soup, uncovered, 30 to 40 minutes, then chill, covered, until cold, about 4 hours.)
3. Stir in remaining 1/2 tablespoon lemon juice and salt to taste. Divide soup among 6 bowls with a ladle. Float a lemon slice on top of each serving, then drizzle with honey and serve.

carrots, water, chicken broth, onion, salt, ground coriander, ground cumin, paprika, cayenne, honey, lemon juice, honey

Taken from www.epicurious.com/recipes/food/views/chilled-carrot-honey-soup-232300 (may not work)