Chilled Carrot Soup

I love this soup.  I mean, I love love love this soup!  NucliFitness in Downtown Milford, Michigan will be carrying it soon!  

INGREDIENTS

2 Tbsp unsalted butter
1/4 cup diced onion
2 pounds carrots, sliced 1/2 inch thick
5 1/2 cups water
1 Tbsp honey
Salt and pepper
2 Tbsp olive oil
1/2 cup fresh unseasoned coarse breadcrumbs
2 Tbsp finely chopped fresh flat-leaf parsley
Thinly sliced baby carrots, for garnish

DIRECTIONS

Melt butter in a medium saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add carrots, and cook for 2 minutes, stirring occasionally. Add water, and bring to a boil. Reduce heat, and simmer until carrots are very soft, 25 to 30 minutes.

Filling a blender halfway and covering with a kitchen towel, puree soup in batches. Stir in honey, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.

Before serving, prepare breadcrumbs: Heat olive oil in a medium-size saute pan over medium-high heat. Add fresh unseasoned coarse breadcrumbs. Stir constantly until toasted and golden brown, about 2 minutes. Transfer to a bowl, and let cool. 

Stir in finely chopped fresh flat-leaf parsley, and season with salt and pepper. Garnish each serving with 1 tablespoon breadcrumb mixture, and thinly sliced baby carrots if desired.