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Chilled Carrot Soup with Nutmeg and Chives

Soak in spring with this cold soup.


Chilled Carrot Soup
Photo by Stephanie Staton

Ingredients

  • 6 T. olive oil
  • 5 cups carrots, thinly sliced
  • 2 cups white or yellow onion, thinly sliced
  • 1 T. fresh thyme leaves
  • 1 tsp. brown sugar
  • 1/2 tsp. freshly ground nutmeg
  • 4 cups chicken broth
  • 1/4 cup orange juice
  • salt and pepper to taste
  • fresh chives, chopped, for garnish

Preparation
Heat olive oil in a large saucepan or Dutch oven over medium heat. Add carrots and onions, and sauté for four minutes. Add thyme, brown sugar and nutmeg; continue sautéing until carrots just begin to get tender, about six minutes.

Add chicken broth. Cover saucepan; simmer over medium-low heat until carrots are very soft, about 25 minutes.

Using a slotted spoon, transfer vegetables to food processor. Add 1/4 cup cooking liquid, and purée until smooth. Return purée to saucepan. Stir in orange juice, and season to taste with salt and pepper. Chill. Can be made one day ahead. Serve cold, garnished with chives.

Makes 6 servings.

 Give us your opinion on
Chilled Carrot Soup with Nutmeg and Chives

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Reader Comments
y
y, y, YT
Posted: 5/4/2011 11:54:38 PM
THIS SOUNDS GREAT
ROBIN, KENDALL, NY
Posted: 5/2/2011 3:50:49 AM
Not sure I would enjoy this,I do not care for cold soups.Interesting recipe though
Judi, Goldendale, WA
Posted: 5/1/2011 8:25:01 AM
not to sure of this but may try it out
kim, Thonotosassa, FL
Posted: 4/30/2011 9:54:52 AM
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