Spiced Sweet Carrot Soup

A chilled bowl in summer heat does what a hot one can’t. This carrot soup goes the cold-soup route, taking advantage of the natural sweetness of carrots and bumping it up with orange juice and a whisper of fresh nutmeg. The whole process is straightforward: simmer the carrots in salted water until they’re so soft a fork slides through with no resistance, then blitz them smooth with their cooking liquid in the blender. Stir in cold orange juice, nutmeg and chicken broth, then refrigerate for a full two hours so it chills properly. Don’t rush this part. Cold soup served lukewarm is the saddest soup. Serve in shallow bowls with a thin orange slice and a mint or basil sprig on top. The result is something between a soup and a vegetable smoothie, which makes it a brilliant first course for a summer dinner or a refreshing midday lunch.

Kitchen Tips

• Grate fresh nutmeg from a whole nut rather than using pre-ground. It’s a small soup with limited ingredients, and the difference in fragrance is significant.
• Blend in batches if your blender is small. Hot carrots in a sealed blender create steam pressure that can blow the lid off.
• Use freshly squeezed orange juice if you can. The bottled stuff is fine but lacks the bright citrus oils.
• Taste after chilling and adjust salt. Cold dulls flavor, and the soup will need a touch more seasoning than it did warm.

Variations

• Swap the chicken broth for vegetable broth to make it fully vegetarian.
• Stir in a tablespoon of finely grated fresh ginger for a sharper, more warming flavor.
• Top with a swirl of plain Greek yogurt or coconut cream for extra richness.