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Cold Carrot Soup with Orange and Cumin

Cold Carrot Soup with Orange and Cumin

Although this carrot soup is served cold, it is a great all-season soup with a little something to offer for any time of year. It is at once sweet, spicy, earthy and bright. The sweetness of carrots and the warm, mellow heat of cumin are made for each other. Use fresh orange juice if possible. If not, squeeze in a little fresh lime juice to lift the flavor.

INGREDIENTS
1 teaspoon canola oil
1/3 small onion, cut into 1/4-inch slices
2 teaspoons ground cumin
5 medium carrots, diced
6 cups vegetable broth
1 teaspoon sea salt, optional
1 cup fresh orange juice
2 teaspoons fresh lime juice, optional
1 teaspoon grated orange zest for garnish
6 sprigs of fresh dill for garnish, optional

1. Heat the canola oil in a medium-sized pot set over medium-high heat. Add the onion; sauté, stirring for 2 to 3 minutes or until soft and translucent.
2. Stir in the cumin; cook for about 2 minutes to bring out the pungent aroma of the spice. Stir in the carrots, stock or broth and salt, if using; simmer partially covered, for 30 to 40 minutes or until the carrots are tender. Remove from the heat and let cool.
3. Transfer the soup to a blender or food processor, fitted with a metal blade, and process until smooth. Blend in the orange juice and lime juice, if using. Transfer to a bowl or storage container, cover and refrigerate until well chilled.
4. Serve cold in chilled soup bowls. Garnish with orange zest and dill, if desired.

Makes 4 servings.

Read more: Food, All recipes, Soups & Salads, , , ,

Adapted from The Golden Door Cooks Light & Easy: Delicious Recipes from America's Premier Spa by Chef Michel Stroot (Gibbs Smith, 2003).

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

11 comments

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9:06PM PST on Feb 24, 2014

Looks fabulous for a cold winter, but I will substitute something else for the Canola oil, which is GMO.

7:01AM PDT on Aug 1, 2012

yum

5:52PM PDT on May 27, 2012

Thanks for sharing.

4:39PM PDT on May 26, 2012

Thanks!

7:17AM PDT on May 26, 2012

Looks delicious. I must try it!

1:15AM PDT on Sep 14, 2011

Fabulous recipe, sounds delicious. Thanks.

11:01PM PST on Dec 21, 2009

I’ve tried carrot soup recipes that have been good, before, but I’m itching to try this one. The coriander and the peanuts has really got me intrigued.

dsi stylus

11:43AM PDT on Jun 3, 2008

Orange juice sounds much more interesting and healthier than cream, which most recipes call for. I'm trying this recipe out today!!!

11:42AM PDT on Jun 3, 2008

Orange juice sounds interesting and much healthier than fatty cream, which most recipes call for.

3:01AM PDT on May 4, 2008

iiiii

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