Saturday, July 30, 2011

Chilled Carrot Soup

Summer is here and most people don't think of making soup but those who know me, know i like my soups.
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.
Serves  2-4

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