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