Chilled Carrot Soup with Garden Herbs

This is the soup we decided to have for our backyard (if Mother Nature co-operates) drop-by Easter get-together. My mother thought the carrots seemed Easter-y, and I like this version because it doesn't have cream as so many carrot soups do. We'll just have the soup in a large pitcher surrounded with plastic cups, and the chives on a dish for people to add as they wish.

Recipes will follow in the next few days for the rest of our Easter menu: various stuffed eggs, finger sandwiches, and fruit tarts.

Chilled Carrot Soup with Garden Herbs

6 tablespoons olive oil
5 large carrots, thinly sliced
2 1/2 cups thinly sliced onions
1 teaspoon dried thyme
1 teaspoon light brown sugar
1/2 teaspoon ground nutmeg
4 cups chicken broth
1/4 cup orange juice
fresh chives, chopped

Heat olive oil in large saucepan over medium heat. Add carrots and onions and saute for about 4 minutes. Add thyme, brown sugar, and nutmeg. Saute until vegetables are tender, about 6 minutes. Add chicken broth. Cover pan and simmer until carrots are very soft -- about 25 minutes. Using a slotted spoon, transfer vegetables to a food processor or blender. Add 1/4 cup of cooking liquid. Puree until smooth. Return puree to pan. Stir in orange juice. Season to taste with salt and white pepper. Chill. Sprinkle with chives before serving.
This can be made the day before and kept refrigerated.