CHILLED CARROT SOUP

Chilled Carrot Soup image

Provided by Martha Stewart

Number Of Ingredients 10

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2 tablespoons unsalted butter
1/4 cup diced onion
2 pounds carrots, sliced 1/2 inch thick
5 1/2 cups water
1 tablespoon honey
Salt and pepper
2 tablespoons olive oil
1/2 cup fresh unseasoned coarse breadcrumbs
2 tablespoons finely chopped fresh flat-leaf parsley
Thinly sliced baby carrots, for garnish

Steps:

Melt butter in a medium saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add carrots, and cook for 2 minutes, stirring occasionally. Add water, and bring to a boil. Reduce heat, and simmer until carrots are very soft, 25 to 30 minutes.
Filling a blender halfway and covering with a kitchentowel, puree soup in batches. Stir in honey, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.
Before serving, prepare breadcrumbs: Heat olive oilin a medium-size saute pan over medium-high heat. Add fresh unseasoned coarse breadcrumbs.Stir constantly until toasted and golden brown, about 2 minutes. Transfer to a bowl, and let cool. Stir in finely chopped fresh flat-leaf parsley, and season with salt and pepper. Garnish each serving with 1 tablespoon breadcrumb mixture, and thinly sliced baby carrots if desired.

Nutrition Facts : Calories 189 g, Fat 9 g, Protein 3 g