Yesterday dawned cold and rainy. The wind was howling and it seemed more like fall than late spring.
After a hearty and delicious lunch out with a friend, I was feeling sated and a bit guilty thinking of a simple supper for The Baker and me. There was a bunch of carrots in the vegetable drawer and one of our favorite soups came to mind. Although I've often dreamed of a visit to The Golden Door Spa, I've never been. Due to the high cost of being pampered there, I'll probably never go! Some year's ago, a friend gave me this recipe which she said was from that pampering spa. We've enjoyed it many times--mostly hot but at times, chilled. It certainly wasn't a day for chilled soup, so hot it was.
This soup makes a delicious appetizer or first course served in cups.
Chilled Carrot Soup
The Golden Door Spa and tweaked by Bonnie
1 tsp canola oil
1 small onion cut into a rough chop
2 tsp ground cumin
5 large carrots, roughly chopped
6 cups vegetable or chicken broth
(I used a combination)
1 tsp salt
1 cup freshly squeezed orange juice
2 tsp fresh lime juice
1 tsp grated orange zest to garnish
Heat the canola oil in a medium-sized pot set over medium-high heat. Add the onion; saute, stirring for 2 to 3 minutes until soft and translucent.
Stir in the cumin and cook for about 2 minutes. Stir in the carrots, stock or broth and salt; simmer partially covered for 30 to 40 minutes or until the carrots are very tender. Remove from heat and cool.
Transfer, in batches, to a blender or food processor and process until smooth. Blend in the orange and lime juices. Transfer to a bowl and refrigerate until well chilled.
Serve cold in chilled soup bowls.
Enough for four to enjoy!