Cold Carrot and Orange Soup
1 ½ pound carrots, sliced 1/8 inch thick, about 4 cups
1 cup fresh orange juice
2 teaspoons fresh lemon juice
1 medium onion, finely shopped
½ teaspoon salt
¼ teaspoon freshly ground pepper
½ teaspoon each, ground cloves and ginger
Mint leaves for garnish
Saute onion in butter in 3 yo 4 quart heavy saucepan over moderately high heat, about 3 minutes. Add carrots, water, salt, pepper, cloves and ginger and cook until carrots are very tender, about 20 minutes.
Puree soup in blender. Don’t do it all at once or you may have a boiling hot spray. Do it in 3 or 4 batches and blend until really smooth. Stir in orange and lemon juices.
Chill soup, covered, for several h ours. Decorate with mint leaves in center.
Sometimes I chop ½ cup of peanuts—salted or unsalted—your decision and put a dab of sweet or sour cream in the center topped by the peanuts. Yum!