Instructions: Makes 4 to 6 servings.

If you like carrots as much as I do, this refreshing soup - called a salad in Morocco - is for you. Some recipes call for squeezing the grated carrots in kitchen towels to extract the moisture before combining with the orange juice, but I prefer to include all their vitamin-packed juices. Ad ideal first course to serve with any of this books spicier entrees, the soup is especially pretty garnished with the optional parsley and decidedly richer sprinkled with the optional pistachios - but as the soup is virtually fat-free, feel free to splurge.

In a food processor fitted with the metal blade, process half the carrots until finely chopped. Add the remaining carrots and process until all is pureed. Add the orange juice, lemon juice, sugar, and cardamom; process until thoroughly blended. Cover and refrigerate for at least 1 hour and serve chilled, garnished with the parsley or pistachios, if desired.

Advance

Preparation: The soup can be stored, covered, in the refrigerator for up to 24 hours.

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