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24 Carrot Cold (Soup)

Prep
Cook
Serves 5people
Ingredients
2
dozen carrots
1
medium-sized sweet onion
1
inch of peeled fresh ginger
1
box vegetable broth
1
tsp nutmeg
1
pinch cayenne pepper
Garnish with chopped chives and crushed pineapple
Directions
1.
Remove the greens and ends from two dozen carrots. Wash well and cut into small chunks. Boil in lightly salted water until tender, about 30 minutes. Meanwhile, chop and saute a medium-sized sweet onion. Mince about one inch of peeled fresh ginger into the onions as they cook. Set aside until carrots are ready.
2.
Drain carrots and puree them with the onion mix in a blender or with a stick blender. Add a box of vegetable broth slowly until you get the consistency you want. Mix in a cup of orange juice, preferably fresh-squeezed. Add a teaspoon of nutmeg and a little cayenne pepper. Mix well. You can add more powdered ginger if you wish. Chill in the refrigerator for at least three hours, or overnight.
3.
Remove from the fridge. Correct seasonings, add salt and pepper, ladle into bowls. Garnish with chopped chives with a spoonful of crushed pineapple. Serve as cold as possible.

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