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What’s in Season – Florida Carrots

June 16, 2011
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As a child I didn’t care much for carrots, but in the last 15 years or so, I’ve really started to like them a lot (to the point of ordering them over french fries in restaurants!)

Florida carrots are harvested from November through June, so we’re still in the perfect time to buy them. The USDA Nutrient Data Laboratory shows that one medium carrot has only 25 calories, has 5.84 grams of carbohydrates, 1.7 grams of fiber, 5054 micrograms of beta carotene and 10,191 IUs of vitamin A. Wow – mom WAS right about them being nutritious!

There are so many ways to enjoy carrots. They can be served on their own, either cooked or raw, or incorporated into savory and sweet dishes. With the heat that has already settled into the state, this Chilled Florida Wildflower Honey and Carrot Soup recipe sounds refreshing. Plus, it looks delicious!

Chilled Florida Wildflower Honey and Carrot Soup


1 pound carrots, peeled and cut into 1/2-inch pieces (2 1/4 cups)
3 cups water
1 3/4 cups (14 fl ounces) reduced-sodium fat-free chicken broth
1 cup chopped onion
1 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne
2 tablespoons Florida wildflower honey
2 1/2 tablespoons fresh lemon juice

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. Purée 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.) 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

6 servings

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