Chilled Curried Carrot Soup

1. 1

   In a saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened.

2. 2

   Add the carrots, the curry powder, and the chutney and cook the mixture, stirring, for 1 minute.

3. 3

   Add the broth, the water, and salt and pepper to taste and simmer the mixture, covered for 15 minutes, or until the carrots are very tender.

4. 4

   In a blender puree the mixture in batches with the ice cubes, the lemon juice, and salt to taste for 1 minute, or until it is smooth, transferring the soup as it is pureed to a metal bowl set in a larger bowl of ice and cold water.

5. 5

   Chill the soup, stirring occasionally, for 10 minutes, or until it is cold, divide it between 2 chilled bowls, and sprinkle it with the coriander and the peanuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.