Recipe: Chilled Carrot Soup

This soup has just an essence of carrot. Serve with a crusty bread or homemade croutons sprinkeled on top.  Play around with different carrots too. I used a white variety so this soup is white.

Chilled Carrot Soup // Serves 6
1 tablespoons Olive oil or unsalted butter
1/4 cup diced onion
2 pounds carrots, sliced 1/2 inch thick (I used white Kuttiger carrots)
5 1/2 cups water
1 tablespoon honey or brown sugar
Salt and pepper
2 tablespoons finely chopped fresh flat-leaf parsley
Thinly sliced baby carrots, for garnish
-Melt butter in a medium saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add carrots, and cook for 2 minutes, stirring occasionally. Add water, and bring to a boil. Reduce heat, and simmer until carrots are very soft, 25 to 30 minutes.

-Filling a blender halfway and covering with a kitchen towel, puree soup in batches. (one of those immersion blenders works really well for this and then you don't have to do it in batches either) Stir in honey, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.

-Before serving, garnish each dish with some parsley and thinly sliced baby carrots if you like.