CHILLLED CARROT AND ORANGE SOUP

This is an old recipe, first made famous in the 1970's at the old Boxtree Restaurant in New York. It's easy to make and the combination of the tastes of oranges and carrots is unusual and very refreshing. This soup contains neither cream nor chicken broth so it's fairly low in calories and fat. It's also a very pretty orange color, important if presentation is your fetish, as it is mine.

CHILLED CARROT AND ORANGE SOUP

makes about 6 cups



1 medium onion, finely chopped

3 T unsalted butter

1 1/2 lb carrots, sliced 1/8 inch thick (about 4 C)

4 C water

3/4 t salt

1/4 t black pepper

large pinch of ground cloves

1 C fresh orange juice, pulp removed

2 t fresh lemon juice

fresh mint for garnish

1. Cook onion in butter in a 3-4 quart heavy saucepan over moderagely high heat, stirring, until golden, about 3 minutes. Add carrots, water, salt, pepper and cloves and simmer, covered, until carrots are very tender, about 15 minutes.

2. Puree soup, in batches if necessary, in a blender or food processor until very smooth, about 1 minute. Transfer to a bowl and stir in orange and lemon juices.

3. Chill soup, covered, until cold, at least 2 hours. Serve cold.