Chilled Carrot-Orange Soup with Charred Corn Salsa

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A carton of orange juice makes light work of this refreshing and colourful soup. Orange and carrots have a natural affinity.

Tags: Intermediate, One Hour +, Soups & Stews, Vegetables, Fruit, Blend, Chill, Low Sodium

Serves:	4
Skill level:	Intermediate

Prep time:	50 minutes
Cooking time:	20 minutes
Total:	70 * minutes
* Cover and refrigerate for 2 hours.

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1 tbsp (15 mL)	PC Splendido Extra Virgin Olive Oil - Cold Pressed
2 cups (500 mL)	PC 100% Florida Orange Juice
1 tsp (5 mL)	PC Splendido Extra Virgin Olive Oil - Cold Pressed
1	onion finely chopped
4	carrots peeled and grated
1 tbsp (15 mL)	ginger root freshly grated
2 cups (500 mL)	chicken stock
	salt and freshly ground pepper
1	cob of corn shucked
2 tbsp (25 mL)	coriander freshly chopped

In large saucepan, heat oil over medium-high heat. Add onion and carrots; cook, stirring for 10 to 12 minutes or until softened. Add ginger; cook, stirring, for 1 minute. Pour in stock; bring to boil. Remove from heat; cool to room temperature, about 1 hour.
In food processor or blender, purée soup in batches until smooth; transfer to large bowl. Cover and refrigerate for 2 hours or until chilled.
Just before serving, stir in orange juice. Season to taste.

For the Charred Corn Salsa:

1 ear of corn, shucked

On lightly greased grill over medium-high heat, grill corn, turning, for 8 to 10 minutes, or until tender and golden brown. Cut cob in half and stand upright on cutting board. Using sharp knife, cut off kernels from top to bottom; place in small bowl. Stir in coriander and oil.
To serve, spoon one-quarter of salsa into each bowl; ladle 1 cup (250 mL) of soup over salsa.

PC Chef's Tips / A blender will produce a smoother soup.