Chilled Carrot Soup with Garden Herbs
Ingredients
6 T. olive oil
5 large carrots
2-1/2 c. thinly sliced onions
1 teaspoon dried thyme
1 teaspoon brown sugar
1/2 teaspoon ground nutmeg
4 c. vegetable broth
1/2 c. orange juice
1/4 c. chopped fresh chives
salt and pepper to taste
Instructions
Peel and thinly slice carrots. Heat olive oil in large saucepan over medium heat. Add carrots and onions and sauté for 5 minutes. Add thyme, brown sugar and nutmeg. Continue to sauté until vegetables are tender. Add vegetable broth. Cover and simmer for 15 to 20 minutes. Remove vegetables from pot with slotted spoon and place in blender or food processor. Add 1/2 cup cooking liquid and puree until smooth. Return puree to pot. Stir in orange juice and season to taste with salt and pepper. Chill. Sprinkle with chives before serving.