Chilled Carrot Soup

The "Chilled Carrot Soup" (page 183) was perfect the day I made it, which was a couple of weeks ago, when it was still quite warm outside. (Today, the second day of Autumn, and the weather has turned decidedly cold here in Northeastern Michigan.) I have enjoyed the chilled soups in this cookbook, and wanted to make all 13 of them before the end of the summer, but only got through five. Now I have something to look forward to next summer! This recipe was very easy to keep within my oil-free guidelines by simply omitting the oil when sautéing the vegetables. The soup itself was a breeze to make, just simmering onion, carrots, tomatoes, and seasonings in broth until everything was tender, than puréeing and chilling. After the soup is completely chilled, fresh lime juice and coconut milk is added, along with a garnish of minced basil or cilantro (I used basil). If you are avoiding coconut milk because of the high fat content, especially the saturated fat, do what I do - substitute 1.5 cups of soymilk (or other non-dairy milk) mixed with ½ teaspoon of coconut extract. This works really well, adding creaminess and coconut flavor without the unhealthy fats. Tip for making this recipe a little easier: unless you buy your carrots shredded already, there is no need to shred them before simmering them, since everything ends up in the blender anyway - just cut them into chunks. This was an elegant soup that went perfect with the Rice Salad with Cashews & Dried Papaya.