Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Chopped onion
1 tb Finely grated peeled fresh
Gingerroot
2 tb Unsalted butter
1 1/2 lb Carrots, peeled and sliced
Thinly (about 4 cups)
1 c Peeled chopped potatoes
3 c Chicken broth
1 tb Fresh lime juice plus
Additional to taste
Ice water for thinning soup
Garnish:
Chopped mint
Bar nuts, recipe follows

In a large heavy saucepan cook onion, and gingerroot in butter with
salt and pepper to taste over moderately low heat until softened and
add carrots, potatoes and broth. Simmer mixture, covered, 15 minutes,
or until carrots are very soft.

In a blender puree mixture in batches until very smooth, transferring
as pureed to a bowl. Stir in 2 teaspoons lime juice and chill soup at
least 6 hours or overnight.

Thin soup with ice water and season with additional lime juice and
salt and pepper. Garnish soup with chopped mint and almonds.

Yield: 6 1/2 cups

COOKING LIVE SHOW #CL9106

Recipe adapted from Gourmet Magazine

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