Chilled Carrot Soup

  • 1/4 cup Olive Oil
  • 2 cups chopped Onions
  • 2 teaspoons minced Garlic (3 large cloves)
  • 2 tablespoons minced fresh Ginger Root
  • 2 pounds Carrots, peeled and sliced thin
  • 1 1/2 teaspoons Curry Powder or to taste
  • ½ teaspoon freshly ground Black Pepper
  • 2 teaspoons Celtic Sea Salt
  • 8 cups Vegetable Stock (5 14 1/2 oz. fat free cans)
  • 1/4 cup chopped fresh Chives

Heat the olive oil in a large heavy saucepan. Sauté the onions over low heat for about 10 minutes. Add the garlic, ginger, carrots, curry powder, pepper, and salt. Stir to mix. Add the chicken stock, bring to a boil, and simmer, covered, for 30 minutes. Remove from the heat and cool to room temperature before pureeing the soup in batches until smooth. Chill for at least 6 hours. Garnish with fresh chives. Serves 8. Good warm also.