Saturday, May 30, 2009

Chilled Carrot Ginger Soup

Chilled Carrot Ginger Soup

3 tablespoons olive oil
small pinch of salt
1 pound carrots, chopped
1 medium onion, chopped
1 stalk of celery, peeled, shopped
1-1/2 teaspoons ginger, grated
5 cups chicken-style broth
zest of half a lime
juice of one lime

Heat olive oil in soup kettle. Add onions, carrots, celery, and salt. Saute until soft. Add grated ginger and good for a minute more. Add chicken-style broth and cook for 5 - 10 minutes at a gentle simmer. Cool slightly and then use blender to puree the soup. Add lime zest and juice. Chill and serve. Garnish with mint leaves, grated carrots, or a circle of lime.

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