Chilled soups are refreshing in hot weather. This one transforms garden carrots into a velvety purée with ginger and honey imparting great flavor. Quick and simple, it can be made ahead a couple of days or frozen for future use. To serve, it can be fancied up with a dollop of crème fraîche and chopped chives but is equally good plain. The same recipe can be made to serve hot as well. I recently brought this soup to a friend and served it in Mason jars to travel easily and in style.