Chilled Carrot and Orange Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 6 cups
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 4 cups water
- 3 tablespoons unsalted butter
- 2 teaspoons fresh lemon juice
- 1 cup fresh orange juice
- large pinch of ground cloves
- 1 medium onion, finely chopped
- Carbohydrate 21 g(7%)
- Cholesterol 23 mg(8%)
- Fat 9 g(14%)
- Fiber 4 g(16%)
- Protein 2 g(4%)
- Saturated Fat 6 g(28%)
- Sodium 169 mg(7%)
- Calories 166
Preparation Cook onion in butter in a 3- to 4-quart heavy saucepan over moderately high heat, stirring, until golden, about 3 minutes. Add carrots, water, salt, pepper, and cloves and simmer, covered, until carrots are very tender, about 15 minutes. Purée soup in 3 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute, transferring to a bowl. Stir in orange and lemon juices. Chill soup, covered, until cold, at least 2 hours. Cooks' note:• Soup can be chilled up to 2 days. Thin with water before serving if necessary.
Preparation Cook onion in butter in a 3- to 4-quart heavy saucepan over moderately high heat, stirring, until golden, about 3 minutes. Add carrots, water, salt, pepper, and cloves and simmer, covered, until carrots are very tender, about 15 minutes. Purée soup in 3 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute, transferring to a bowl. Stir in orange and lemon juices. Chill soup, covered, until cold, at least 2 hours. Cooks' note:• Soup can be chilled up to 2 days. Thin with water before serving if necessary.
