Cold Carrot Orange Soup

11 April

2 tablespoons butter
¼ cup almonds, coarsely chopped
8 carrots, coarsely chopped (6 cups)
2 bay leaves
2 whole cloves
1–inch piece stick cinnamon
Juice of 4 oranges
1 cup heavy cream or coconut milk

1. In a large pot melt the butter. Add the almonds, onions, carrots, and sauté until the carrots start to become tender. Add water to cover, the bay leaves, cloves, and cinnamon stick. Simmer, partially covered, for about 15 minutes, or until the carrots are soft.
2. Allow the carrot mixture to cool. Remove the bay leaves, cloves, and cinnamon stick.
3. Blend the carrot mixture with orange juice and cream in a blender. Dilute to a good consistency with more orange juice, if desired.
4. Chill thoroughly. Taste, season and serve garnished with a dash of thick cream or coconut milk.

Serves 6

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