Friday, June 29, 2012

Chilled Carrot and Orange Soup Recipe

Its been really hot where I live lately, and when its hot, there usually is one pervading theme in how I live my life- how can I cool down most? This attempt to cool down affects what I do, where I go, and what I drink, and especially what I eat. There are some people who are happy eating hearty stews and hot soups on those torrid summer nights, but I? No way. I want soup, yes, but I want chilled soups. So refreshing when it's hot outside!
The other day I was looking for some chilled soup ideas, had a bunch of carrots in the fridge that I got in an amazing sale- for only 3 cents a pound! and found this recipe. I played around with the recipe until I got something easier to make, and used the ingredients I had in my house. The end result was so amazing that I've made it 4 times since then. I not only serve this as an appetizer for meals, I also sometimes just drink it straight from a glass. It certainly hits the spot!
For those of you who aren't cumin fans, I recommend you try this one out anyhow as the cumin is barely noticeable in the recipe.

Chilled Carrot and Orange Soup Recipe

1 medium onion
1 tablespoon oil (I use sunflower. Use any non powerfully flavored oil that will stay liquid when chilled- no palm oil, coconut oil, or animal fats will work for this recipe.)
2 teaspoons cumin
5 large or 7 small carrots
1/4-1/2 cup celery, stalks and leaves, not chopped (If using just leaves, use only 1/4 cup)
6 cups water
1 teaspoon salt
1 cup orange juice, freshly squeezed or reconstituted from concentrate
2 teaspoons lemon juice
1 tablespoon dried dill or 3 tablespoons fresh dill

1. Chop the onions and saute them in the oil until golden.

2. Add the cumin and fry for about a minute.

3. Slice the carrots thinly, then add them to the onions. Saute for a minute.

4. Add the water, celery, and salt to the onion/carrot mixture, and bring to a boil. Boil until the carrots and celery are soft.

5. Remove as much celery as you can from the mix. I usually just eat that celery straight.

6. Blend up the carrots, onions, and liquid.

7. Add orange juice, lemon juice, and dill.

8. Chill for a few hours.

Serve ice cold.

Are you the type of person who can eat hot food in the middle of the summer, or are you also like me, wanting cold food during the summer as much as possible?
Are you a chilled soup fan? What is your favorite type of chilled soup? Ever have a chilled soup with carrots?
Does this recipe seem like something you'd try?

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