We’ve had our first hot summer days at the Monastery. With the arrival of summer we intuitively move from the heavier warming foods of winter to cooler offerings. I just looked at the Kitchen Corner for last June and it was a cold carrot salad. June must be the month for carrots as one year later we again have carrots in the Kitchen Corner! Last week we enjoyed a very simple cold soup that was delicious and almost tasted like someone snuck in dessert as the main course. In addition to the wonderful taste, the color was an absolute feast for the eyes. A practice of simple and beautiful in all our interactions with Life….YES!
COLD ORANGE CARROT SOUP
1/2 tsp. fresh minced ginger
1 lb. (about 6) thinly sliced carrots
1/2 cup white part of leeks, sliced
3 cups vegetable stock
1 1/2 cups fresh orange juice (make sure you use fresh juice and not frozen)
Heat a sprayed, non-stick skillet on medium. Add ginger, carrots and leeks. Saute until leeks are soft. Add 2 cups stock and simmer 30-40 minutes until carrots are soft. Add a mint leaf.
Place cooked ginger, carrots, leeks, and stock in a blender or processor and blend. Stir in the orange juice and then add remainder of vegetable stock to desired consistency. Add white pepper and salt to taste. Add mint as desired, only a hint. Garnish with mint leaves.
Note: Mint must not overpower the orange juice, ginger, and carrot flavors.