Recipe: Cold Carrot Soup Recipes (2)

Jenaid: Here are two recipes that are somewhat different. Hope one is close!

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Cold Carrot Soup

Makes: 4 servings

Ingredients:

4 large carrots,peeled and quartered
1 large onion, quartered
2 cups chicken broth
1 tablespoon sherry or marsala wine
1 cup milk
salt and pepper to taste
chopped parsley or chives for garnish

Instructions:

Simmer carrots and onion in broth until carrots are tender (20 minutes). Place in blender with salt, pepper, wine and milk.

Blend until smooth. Chill several hours or overnight. Garnish before serving with parsley or chives.

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COLD CARROT SOUP

Serves 6 to 8

2 Tbs. unsalted margarine
1 Tbs. olive oil
3 medium onions, coarsely chopped
8 medium carrots (approximately 1-1/4 pounds), sliced
2 Granny Smith apples, peeled, cored and sliced
2 tsp. curry powder
6-1/2 to 7 cups light chicken stock
2 whole cloves
2 tsp. lemon juice
kosher salt
freshly ground black pepper
finely snipped chives for garnish

In a large saucepan, heat the margarine and olive oil. Add the onions and saut over low heat until soft. Add the carrots, apples and curry and cook for a few minutes, stirring well. Add 6-1/2 cups of the stock and the cloves. Bring to a boil, reduce the heat, cover and cook slowly until the carrots are tender, approximately 45 minutes. Cool slightly and discard the cloves. Pur e until smooth, in batches in a blender.

Thin the soup as desired with the remaining stock and season to taste with lemon juice and salt and pepper. Serve garnished with chives.