Friday, July 8, 2011

Chilled Carrot Soup with Garden Herbs



I receive a CSA delivery each week, and for the last few weeks it has had an abundance of carrots. What to do when it's 100 degrees outside and you have lots of carrots?

Soup, chilled soup!

This is not on a competition diet- but it is a wonderfully healthy and tasty soup if you aren't prepping.

I found it on Epicurious,  Serves 6

This lovely summer soup has a rich, smooth texture even though it contains no cream. 




6 tablespoons olive oil
5 large carrots, thinly sliced
2 1/2 cups thinly sliced onions
1 teaspoon dried thyme
1 teaspoon golden brown sugar
1/2 teaspoon ground nutmeg
4 cups canned chicken broth
1/4 cup orange juice
Chopped fresh chives


Heat olive oil in large saucepan over medium heat. Add carrots and onions and sauté 4 minutes. Add thyme, brown sugar and nutmeg; sauté until vegetables are tender, about 6 minutes. 

Add chicken broth. Cover pot; simmer until carrots are very soft, about 25 minutes. Using slotted spoon, transfer vegetables to processor. Add 1/4 cup cooking liquid. Puree vegetables until smooth. Return puree to pot.

Stir in orange juice. Season to taste with salt and pepper. Chill. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with chives.

I have a hand held immersion blender and I just stuck it into the pot and pureed it that way, it worked fine! I caution you, if you do not have whole nutmegs that you grate yourself just prior to use, I suggest you cut the nutmeg in half as it can be very overpowering.