Active time: 20 min Start to finish: 2 1/2 hr (includes chilling)

　　The electric blender (originally a bartender's tool for daiquiris) became a must-have home appliance in the 1950s. Cooks grew enamored of the blender's ability to create velvet-smooth soups — soups previously (and messily) forced through food mills and sieves.

　　

Ingredients

Makes about 6 cups

　　1 medium onion, finely chopped

　　3 tablespoons unsalted butter

　　1 1/2 lb carrots, sliced 1/8 inch thick (4 cups)

　　4 cups water

　　1/8 teaspoon salt

　　1/4 teaspoon black pepper

　　large pinch of ground cloves

　　1 cup fresh orange juice

　　2 teaspoons fresh lemon juice

　　Garnish: fresh mint leaves

　　

Step 1

Cook onion in butter in a 3- to 4-quart heavy saucepan over moderately high heat, stirring, until golden, about 3 minutes. Add carrots, water, salt, pepper, and cloves and simmer, covered, until carrots are very tender, about 15 minutes.

　　

Step 2

Purée soup in 3 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute, transferring to a bowl. Stir in orange and lemon juices.

　　

Step 3

Chill soup, covered, until cold, at least 2 hours.

　　Cooks' note:

　　• Soup can be chilled up to 2 days. Thin with water before serving if necessary.