Chilled Carrot Soup with Garden Herbs
This cold soup has a wonderfully silky texture especially considering there is no cream in the recipe. It also tastes great served hot.
Servings: 6 Servings
- 8 tbsp Borsari Olive Oil
- 5 Large Carrots Thinly Sliced
- 2-1/2 cups Thinly Sliced Onions
- 1 tsp Golden Brown Sugar Packed
Borsari Savory Seasoning or Borsari Coffee Blend
- 1/4 cup Orange Juice
- 4 cups Low-Salt Chicken Broth
- Chopped Fresh Chives
HEAT: Borsari Olive Oil in have large saucepan over medium heat. Add carrots and onions and sauté 4 minutes. Add Borsari Savory Seasoning or Borsari Coffee Blend and brown sugar, and nutmeg. Sauté until vegetables are tender, about 6 minutes. Add broth.
Cover pan; simmer until carrots are very soft, about 25 minutes.
Using slotted spoon, transfer vegetables to processor. Add 1/4 cup cooking liquid. Puree until smooth. Return puree to pan. Stir in orange juice. Season to taste with Borsari Savory Seasoning or Borsari Coffee Blend. Chill.