Chilled Carrot Honey Soup Recipe

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Chilled Carrot Honey Soup
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Ingredients:

Directions:

  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. 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.)
  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.
  4. Cooks' note: Soup can be made 3 days ahead and kept chilled, covered.
  5. Each serving contains about 77 calories and less than 1 gram fat. Nutritional analysis provided by Gourmet
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 67.49 Kcal (283 kJ)
Calories from fat 1.13 Kcal
% Daily Value*
Total Fat 0.13g 0%
Sodium 453.76mg 19%
Potassium 299.77mg 6%
Total Carbs 16.64g 6%
Sugars 10.86g 43%
Dietary Fiber 2.92g 12%
Protein 1.17g 2%
Vitamin C 10.3mg 17%
Vitamin A 0.8mg 25%
Iron 0.1mg 1%
Calcium 47.7mg 5%
Amount Per 100 g
Calories 27.41 Kcal (115 kJ)
Calories from fat 0.46 Kcal
% Daily Value*
Total Fat 0.05g 0%
Sodium 184.31mg 19%
Potassium 121.76mg 6%
Total Carbs 6.76g 6%
Sugars 4.41g 43%
Dietary Fiber 1.19g 12%
Protein 0.48g 2%
Vitamin C 4.2mg 17%
Vitamin A 0.3mg 25%
Calcium 19.4mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.8
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free

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