Chilled Carrot Soup with Mace Recipe

Mace draws out and concentrates the sweetness of carrots, while ginger adds even more flavor to this refreshing and creamy cold soup. Plan ahead to chill the soup at least 4 hours before serving. The soup may be made up to 3 days in advance.

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

• 1-1/2 pounds carrots, sliced
• 1 large onion, sliced
• 1 small baking potato, peeled and sliced
• 1 pound Italian plum tomatoes, peeled and chopped
• 6 scallions, green and white parts, sliced
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground mace
• 1/2 teaspoon ground ginger
• 1 teaspoon kosher salt
• 3 cups skim milk or water
• 2 cups lowfat (2%) milk
• 1/4 cup sliced almonds, toasted
• 2 Tablespoons minced basil or cilantro

Preparation:

Combine the carrots, onion, potato, tomatoes, scallions, ground red pepper, mace, ginger, salt, and skim milk in a large pot and bring to a boil. Lower the heat and simmer, covered, for 30 minutes, or until the carrots are soft.

Transfer the soup in batches to a blender or a food processor and process in batches until smoothly pureed.

Return the soup to the pot and stir in the lowfat milk. Reheat the soup until very hot or cover and refrigerate until thoroughly chilled, at least 4 hours. (The soup keeps well, tightly covered, for up to 3 days in the refrigerator.)

To serve cold, taste and add salt if needed. To serve hot, reheat the soup, taste, and add salt if needed. Either way, ladle the soup into bowls, garnish with toasted almonds and basil or cilantro, and serve.

Yield: 6 servings

Recipe Source: Savoring Spices and Herbs : Recipe Secrets of Flavor, Aroma, and Color by Julie Sahni (William Morrow)
Reprinted with permission.