Cold Soup Collection

[Smokeysmomm]

Chilled Carrot Soup with Garden Herbs
Source: "Bon Appetit: Fast and Fresh” by Barbara Fairchild

6 servings
6 tablespoons olive oil
5 large carrots, thinly sliced
2½ cups onions, thinly sliced
1 teaspoon dried thyme
1 teaspoon (packed) golden brown sugar
½ teaspoon ground nutmeg
4 cups low-salt chicken broth
¼ cup orange juice

Heat olive oil in a heavy large saucepan over medium heat.
Add carrots and onions and sauté 4 minutes. Add thyme, brown sugar and nutmeg; sauté until vegetables are tender, about 6 minutes.
Add broth. Cover pan, simmer until carrots are very soft, about 25 minutes. Using slotted spoon, transfer vegetables to food processor.
Add ¼ cup cooking liquid. Puree until smooth. Return puree to pan. Stir in orange juice. Season to taste with salt and pepper. Chill.
Ladle soup into bowls and sprinkle with chives.