Total Time
1hr 20mins
Prep 40 mins
Cook 40 mins

Great hot, or chilled.

Ingredients Nutrition

Directions

  1. Combine the carrots, onion, potato, tomatoes, green onions, spices, salt and water in a large pot and bring to a boil.
  2. Lower heat and simmer for 30 minutes, or until the carrots are soft.
  3. Transfer the soup in batches to a blender or a food processor and process until smoothly pureed.
  4. Return soup to pot and stir in milk.
  5. Reheat until very hot or cover and refrigerate until thoroughly chilled, atleast 4 hours.
  6. (The soup keeps well tightly covered for up to 3 days in the refrigerator.) To serve cold, taste and add salt if desired.
  7. To serve hot, reheat (without bringing to a boil) and add salt if desired.
  8. Either way, ladle the soup into bowls, garnish with toasted almonds and basil, and serve.

Reviews

(1)
Most Helpful

Delicious hot or cold. Garnished it with a bit of sour cream--such a pretty presentation. Followed instructions exactly (except I skipped the butter) and really loved the undercurrent of spice. Thanks, Ev!

Chef Kate May 31, 2006

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