Light and refreshing, this Moroccan soup is best served chilled.
- 2 1⁄2 lb. carrots
- Juice of 6 oranges (about 2 cups)
- 1 tsp. orange-flower water
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.
Repeat process with remaining pulp. Add ½ cup squeezed carrot pulp to juice (you should have about 2½ cups in all) and discard the rest. Add orange juice to carrot juice. Stir in orange-flower water. Serve chilled or at room temperature.