Flavor, aesthetic, and ease: the trifecta of a wonderful recipe. I adore this purée with its beautiful color and smooth texture (add chopped carrots for a bit of crunch). This carrot soup is equally divine served warm or chilled, and equally exciting when accessorized with peanuts, basil sour cream, or chili sauce. I think cooking in and garnishing the soup with freshly harvested chives tips it over the edge of “good” and into “extraordinary.” Serve it with fresh bread straight from the oven for a perfect Sunday supper.
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