Chilled Golden Soup

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Serves 4 cups

This soup could be served hot as well and without the salad. bBt in the summer it's one of my favorite things to eat, cold and topped with vinegary, crisp vegetables.


  • 2 yellow medium onions
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 pound carrots
  • 5 cloves garlic
  • 4 cups filtered water
  • sea salt, to taste
  • black pepper, to taste


  1. Chop the onion into medium sized pieces and sauté them in a large soup pot with the olive oil over low-medium heat. Stir occasionally and cook then until they start to brown, about 10 minutes. Then add in the lemon juice and stir, while scraping any brown bits from the bottom of the pan.
  2. Meanwhile peel and dice the carrot into small medallions. Then add the carrots and garlic to the pot. Stir and sauté for another 5 minutes. Then add in the water. season with plenty of salt and pepper, cover and simmer for about 7 minutes or until the carrots are tender.
  3. Remove the soup from the heat, and in small batches blend until smooth. Chill before eating and top with Sungold Tomato Salad.
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