Chilled Carrot and Orange Soup Recipe

Chilled Carrot and Orange Soup Recipe

  • 1 medium onion, finely chopped
  • 3 tablespoons unsalted butter
  • 1 1/2 lb carrots, sliced 1/8 inch thick (4 cups)
  • 4 cups water
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • large pinch of ground cloves
  • 1 cup fresh orange juice
  • 2 teaspoons fresh lemon juice
  • Garnish: fresh mint leaves
  1. Cook onion in butter in a 3- to 4-quart heavy saucepan over moderately high heat, stirring, until golden, about 3 minutes. Add carrots, water, salt, pepper, and cloves and simmer, covered, until carrots are very tender, about 15 minutes.
  2. Purée soup in 3 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute, transferring to a bowl. Stir in orange and lemon juices.
  3. Chill soup, covered, until cold, at least 2 hours.
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