Active time: 20 min Start to finish: 2 1/2 hr (includes chilling)
The electric blender (originally a bartender's tool for daiquiris) became a must-have home appliance in the 1950s. Cooks grew enamored of the blender's ability to create velvet-smooth soups — soups previously (and messily) forced through food mills and sieves.
• Soup can be chilled up to 2 days. Thin with water before serving if necessary.
Recipe information
Yield
Makes about 6 cups
Ingredients
Preparation
Step 1
Cook onion in butter in a 3- to 4-quart heavy saucepan over moderately high heat, stirring, until golden, about 3 minutes. Add carrots, water, salt, pepper, and cloves and simmer, covered, until carrots are very tender, about 15 minutes.
Step 2
Purée soup in 3 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute, transferring to a bowl. Stir in orange and lemon juices.
Step 3
Chill soup, covered, until cold, at least 2 hours.
