Cold Carrot Soup with Orange Juice

Cold carrot soup is a summer classic; sweet and refreshing, as well as brightly colorful. Orange juice and white wine give this one a nice acidic lift, while cloves, ginger, and cardamom round out the flavor. This is a very easy, quick soup to make. Just start by sauteing the aromatics, then add the carrots and liquids and simmer, puree, finish with yogurt and carrot juice, and chill.

Carrots simmering with aromatics in stock, wine, and orange juice

Cold carrot soup garnished with whipped cream and chives

Here’s the recipe, from Garde Manger: The Art and Craft of the Cold Kitchen, by the CIA (quantities modified for home kitchen):

Yield: 1 quart or 5 servings

1 tbsp minced shallots

1 garlic clove, minced

1 tbsp minced ginger

4 tbsp minced onion

2 tbsp butter

3/4 pound carrots, thinly sliced

20 ounces vegetable stock

1 ounce white wine

pinch of ground cinnamon

1 cup (8 oz) orange juice

2 ounces yogurt

4 ounces carrot juice

salt to taste

Saute shallots, garlic, ginger, and onion in the butter

Add carrots, stock, wine, cardamom, and orange juice; simmer for 30 minutes or until carrots are tender.

Place the mixture in a food processor and puree to a smooth texture; chill.

Finish with yogurt. Thin with carrot juice. Cover and refrigerate until needed. Adjust seasoning with salt before service.

Soup can be garnished with dollop of whipped cream, chives, and carrot chips. Fried ginger chips also make a spicy garnish.

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