This light, delicious carrot soup has the perfect blend of spices. It is creamy and comforting without being full of fat. It is best served cold, but is also terrific warmed up.
Heat the olive oil in a large heavy saucepan. Sauté the onions over low heat for about 10 minutes. Add the garlic, ginger, carrots, curry powder, pepper and salt and stir to mix.
Step2
Add the chicken or vegetable stock and bring everything to a boil. Simmer, covered, for 30 minutes until carrots are tender.
Step3
Remove from the heat and cool to room temperature. Transfer 4-5 ladlefuls of the soup to a blender and puree in batches until you have pureed all of the soup. It will be creamy and bright orange in color.
Step4
Chill the soup overnight or for at least 6 hours before serving. Garnish individual servings with chopped chives. This recipe will make 8 servings.
Tips & Warnings
This soup freezes very well.
Serve with crusty bread and a leafy green salad for a terrific summer meal.