Cold Carrot Soup

Carrot Soup
Makes about 6 cups (4 servings)
From Williams Sonoma Healthy Cooking cookbook

1 tablespoon vegetable oil
6 large carrots (1 lb.), peeled and cut into 1” pieces
1 yellow onion, thinly sliced
½ cup thinly sliced celery
3 fresh parsley sprigs
1 teaspoon chopped fresh thyme or ¼ teaspoon dried thyme

4 cups roasted vegetable stock or low-sodium chicken broth
1 slice good-quality white sandwich bread, torn into pieces
salt and freshly ground pepper

1. In a large saucepan over medium-low heat, warm the oil. When hot, add the carrots, onion, celery, parsley, and thyme and cook, stirring occasionally, until the vegetables have softened slightly and the onion has wilted, about 5 minutes.
2. Add ¼ cup of the stock or broth; cover and cook for 5 minutes more, stirring once at the halfway point.
3. Add the remaining 3 ¾ cups stock or broth and the bread and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer until the carrots are very tender when pierced with the tip of a sharp knife, about 20-25 minutes.
4. Working in batches, ladle the soup into a blender or into a food processor fitted with the metal blade and puree until smooth. Alternatively, use an immersion blender or food mill.
5. a If serving the soup hot, return it to the pan and season to taste with salt and pepper. Reheat over low heat without boiling, then ladle into warmed bowls and serve at once.

5. b If serving the soup cold, transfer it to a bowl or other container and season with salt and pepper. Cover and refrigerate, stirring it every hour or so, until thoroughly chilled, 4-6 hours. When ready to serve, taste and adjust the seasonings, then ladle into chilled bowls and serve at once.