Chilled Carrot Soup with Mace

[Guest guest]

The mace really compliments the carrots in this

soup. Make sure not to sub it out.

 

Chilled Carrot Soup with Mace

 

Serves 6.

 

1 1/2 pounds carrots, sliced

1 large onion, sliced

1 small baking potato, peeled and sliced

1 pound Italian plum tomatoes, peeled and chopped

6 scallions, green and white parts, sliced

1/4 teaspoon ground red pepper

1/4 teaspoon ground mace (don't leave out)

1/2 teaspoon ground ginger

1 teaspoon salt

3 cups water

2 cups lowfat milk or soy milk

1/4 cup sliced almonds, toasted

2 tablespoons minced basil or cilantro

 

1. Combine the carrots, onion, potato, tomatoes, scallions, ground

red pepper, mace, ginger, salt, and water in a large pot and

bring to a boil. Lower the heat and simmer, covered, for 30 minutes,

or until the carrots are soft. Transfer the soup in batches to a

blender or a food processor and process in batches until smoothly

pureed.

 

2. Return the soup to the pot and stir in the lowfat milk. Reheat the

soup until very hot or cover and refrigerate until thoroughly

chilled, at least 4 hours. (The soup keeps well, tightly covered, for

up to 3 days in the refrigerator.)

 

3. To serve cold, taste and add salt if needed. To serve hot, reheat

the soup, taste, and add salt if needed. Either way, ladle the soup

into bowls, garnish with toasted almonds and basil, and serve.