Active Time

　　20 min

　　Total Time

　　1 1/2 hr (includes chilling)

　　

Ingredients

Makes 6 servings

　　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

　　

Step 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.

　　

Step 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.)

　　

Step 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.

　　

Nutrition Per Serving

Each serving contains about 77 calories and less than 1 gram fat.

　　#### Nutritional analysis provided by Gourmet

　　Cooks' note:

　　Soup can be made 3 days ahead and kept chilled, covered.