Name: Chilled Carrot and Orange Soup
Yield: Makes about 6 cups
Ingredients: 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

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.

Cooks' note:

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

Recipe notes

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