Instructions: Heat oil in 3-quart pot over medium-high heat. When hot, add onions, cucumbers and carrots. Cook, uncovered, until hot and fragrant, about 7 minutes. Add 5 cups broth. Bring to boil, then reduce heat to low and cook, covered, until carrots are tender, about 30 minutes. Strain solids from liquid.

Puree solids in batches in blender until smooth. Return to pot. Stir well. If soup is too thick, add remaining broth. Add hot pepper sauce, nutmeg and salt and pepper to taste. (Can be made 3 days ahead and refrigerated or frozen up to 2 months.)

Serve chilled or hot. Before serving, stir well, add more broth if needed, adjust seasonings and gently reheat (if serving hot). Ladle into soup dishes. Stir sour cream and swirl into soup, if using. Garnish with chives. This soup freezes well.

This recipe yields 8 to 10 servings.

NOTES :

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