Solid Gold Soup
|Onion||1⁄2 Cup (8 tbs), minced|
|Scraped carrots||2 Cup (32 tbs), sliced|
|Sliced scraped carrots||2 Cup (32 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Tablespoon|
|White pepper||To Taste|
|Sour cream/Sweet cream /yogurt||1⁄4 Cup (4 tbs)|
|Chopped mint/Chives||1 Tablespoon|
Cook onion and orange strip slowly in butter until soft but not brown.
Smooth in flour, then stir in carrots, water, sugar, salt and spices.
Cover and cook gently until tender enough to puree, 10 to 15 minutes.
Whirl in blender until smoothly pureed.
Blend in remaining ingredients except mint or chives.
Taste and add more salt and lemon juice, if needed.
Cover and chill several hours.
Serve cold in small bowls or cups with chopped mint or chives on top.