Chilled Carrot Soup Recipe

Chilled Carrot Soup Recipe

Ingredients

Makes 4 to 6 servings

• 1 tablespoon canola or grapeseed oil
• 1 small onion, chopped
• 1 pound carrots, shredded
• 3 ripe plum tomatoes, chopped
• 1 teaspoon grated fresh ginger
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon ground cayenne
• 3 cups vegetable broth or water
• 1 (13.5-ounce) can unsweetened coconut milk
• 1 teaspoon fresh lime juice
• 1 tablespoon minced fresh basil or cilantro

Method

1. In a large soup pot, heat the oil over medium heat
2. Add the onion, cover and cook until softened, 5minutes
3. Stir in the carrots, cover and cook 5 minutes longer
4. Add the tomatoes, ginger, sugar, salt, cayenne and broth
5. Bring to a boil, then reduce heat to low and simmer, uncovered, until the vegetables are soft, about 30 minutes
6. Puree the soup in the pot with an immersion blender or in a blender or food processor, in batches if necessary
7. Pour the soup into a large bowl, stir in the coconut milk and lime juice and refrigerate until chilled, at least 3 hours
8. Taste, adjusting seasonings if necessary and ladle into bowls
9. Garnish with basil and serve

Full List of Soup Recipes
Full List of Carrot-Soup Recipes