Chilled Carrot and Orange Soup

1. 1

   Cook onion in butter in a 3- to 4-quart heavy saucepan over moderately high heat, stirring, until golden, about 3 minutes.

2. 2

   Add carrots, water, salt, pepper, and cloves and simmer, covered, until carrots are very tender, about 15 minutes.

3. 3

   Puree soup in 3 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute, transferring to a bowl.

4. 4

   Stir in orange and lemon juices.

5. 5

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

No nutritional information available.

No additional tips available.