Saveur

Photo: Christopher Hirsheimer

Light and refreshing, this Moroccan soup is best served chilled.

SERVES 4 - 6

2 1/2 lbs. carrots
Juice of 6 oranges (about 2 cups)
1 tsp. orange-flower water

1. Peel carrots, then coarsely chop and purée in a food processor or grate on the smallest holes of a grater. Spoon about 1 cup carrot pulp into a thin clean dish towel, then twist and squeeze towel over a bowl to extract juice.

2. Repeat process with remaining pulp. Add 1/2 cup squeezed carrot pulp to juice (you should have about 2 1/2 cups in all) and discard the rest. Add orange juice to carrot juice. Stir in orange-flower water. Serve chilled or at room temperature.

This article was first published in Saveur in Issue #25