Carrot Soup

Recipe Ingredients

1 cup	62g / 2.2oz	Chopped onion
1 tablespoon	15ml	Finely-grated peeled fresh gingerroot
2 tablespoons	30ml	Unsalted butter
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 lbs	681g / 24oz	Carrots - peeled, sliced thin
1 cup	146g / 5.1oz	Peeled chopped potatoes
3 cups	711ml	Chicken broth
1 tablespoon	15ml	Fresh lime juice - plus additional
		To taste
		Ice water - for thinning soup
		Garnish
		Chopped mint
		Bar Nuts - see * Note

Recipe Instructions

* Note: See the "Bar Nuts" recipe which is included in this collection.

In a large heavy saucepan cook onion, and gingerroot in butter with salt and pepper to taste over moderately-low heat until softened and add carrots, potatoes and broth. Simmer mixture, covered, 15 minutes, or until carrots are very soft.

In a blender puree mixture in batches until very smooth, transferring as pureed to a bowl. Stir in 2 teaspoons lime juice and chill soup at least 6 hours or overnight.

Thin soup with ice water and season with additional lime juice and salt and pepper. Garnish soup with chopped mint and Bar Nuts.

This recipe yields 6 1/2 cups.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9106 broadcast 04-13-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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