Chilled Soup Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Chilled Soup Recipe.....you'll find more recipes like this in our Recipe pages

Chilled Soups

Chilled soups of all kinds make refreshing first courses or main dishes in the summer months; cold fruit soups make unusual desserts any time of year. Because they must be made in advance, they're ideal for easy entertaining. Chilling can diminish flavor, so always taste the soup before serving and add extra seasoning if it seems too bland.

Spicy Curried Carrot Soup
Makes 12 first-course servings
3 bags	(16 oz each) carrots
1	jumbo onion (about 1 lb)
1 1/2 inch	piece fresh ginger
2 tbsp	olive oil
4 tsp	curry powder
2 cans	(14 oz each) chicken broth
1 1/2 tsp	salt
1 cup	half and half or light cream
-	fresh cilantro for garnish

-	Peel carrots, cut into 3/4 inch slices
-	Coarsely chop onion
-	With small paring knife, cut peel from ginger
-	Grate 1 tbsp ginger

-	In 5 quart Dutch oven, heat oil over medium heat
-	Add onion and cook, stirring frequently, 15 to 20 minutes, until tender and golden

-	Add curry powder and grated ginger to Dutch oven
-	Cook, stirring constantly, 1 minute
-	Add sliced carrots, broth, salt, and 2 cups of water
-	Heat to boiling
-	Reduce heat to low
-	Cover and simmer 30 to 40 minutes, until carrots are very tender
-	Remove Dutch oven from heat, allow soup to cool slightly

-	With hand held immersion blender, blend soup in Dutch oven until pureed. (Or, in blender at low speed, with center part of blender lid removed, puree in small batches until smooth. Return to Dutch oven.)

-	Stir in half and half and 4 cups of water
-	Cover and refrigerate at least 4 hours, or until very cold
-	Garnish with cilantro

-	(This soup is also good served hot. After adding half and half and water, heat through over medium heat; do not boil.)

_________________________________________________________________________