For an elegant summertime luncheon or dinnertime first course, this delicious cold soup is very easy to make.  Even if you don't normally buy organic vegetables, I highly recommend buying organic carrots - if you haven't eaten organic carrots as yet, I can guarantee that you'll be surprised at the deep orange color and most importantly, at the bright and clean taste of organic carrots.   Be sure to make this soup ahead at least 5 hours or overnight before you plan to serve it so it is thoroughly chilled.

Chilled Carrot Soup

1.  In a 6 quart stock pot, heat the oil over medium heat.  Add chopped onions and leek and cook for 3 to 4 minutes, stirring occasionally.  Tie the fresh herbs together and enclose in a small piece of cheesecloth with kitchen string. Add chopped carrots and continue to stir and cook for an additional 3 to 4 minutes.  Be careful not to let the onion burn.  Add the chicken (or vegetable) broth, fresh herb bundle, and salt & pepper.  Bring the soup to a boil.  Reduce heat and simmer uncovered about 20 minutes or until carrots are very tender.  Remove the bundle of fresh herbs.

2.  Purée the soup in batches using a blender, until it is smooth.  Hold puréed soup in a shallow container (like a roasting pan) until cooled to room temperature.  To cool soup quickly, place the shallow roasting pan  in the sink surrounded by cold water and ice cubes.  Transfer cooled soup to another container and refrigerate for at least 5 hours or preferably overnight.

3.  Before serving, taste again for salt & pepper.  If desired, you can stir in one tablespoon of freshly squeezed lemon juice.   Spoon soup into chilled bowls and add a dollop of *Total Fage 2% plain yogurt to each serving and top with a small sprig of fresh thyme or an edible flower.

Yield: 6 servings

*This is a Greek yogurt that comes already strained so it is thick and creamy and delicious.  www.fageusa.com

_{Copyright © 2006 Ann Hall Every, CCP}