This soup is great served chilled on a warm summer day but can also be served warm on a cold winter day.
Chilled Carrot Soup
2 tbsp. olive oil
1 onion, chopped
2-3 garlic cloves, minced
1-2 tbsp. cumin
4 cups chopped organic carrots
1/2 tsp. black pepper
4 cups vegetable stock
1/4 cup chopped fresh chives
Heat the olive oil in a large heavy saucepan.
Sauté the onions and garlic over low heat for about 5 –10 minutes. Add cumin and carrots. Stir to mix.
Add the stock, bring to a boil, and simmer, covered, for 30 minutes.
Remove from the heat and cool to room temperature before pureeing the soup in batches until smooth.
Serve chilled with fresh chives.