Description
Cold carrot soup is a delightful dish that brings together the natural sweetness of carrots with a refreshing twist. This soup is served chilled, making it a perfect choice for warm days.
Ingredients
- Carrots: 1 kg (about 2.2 lbs), peeled and chopped.
- Onion: 1 medium, chopped.
- Garlic: 2 cloves, minced.
- Vegetable broth: 4 cups (1 liter).
- Olive oil: 2 tablespoons.
- Ground cumin: 1 teaspoon.
- Salt: to taste.
- Black pepper: to taste.
- Greek yogurt: 1/2 cup (for garnish).
- Fresh herbs: 1/4 cup, chopped (such as parsley or cilantro, for garnish).
- Lemon juice: 2 tablespoons (optional, for added brightness).
Instructions
- Prepare the carrots by peeling and chopping them into small pieces.
- In a large pot, heat the olive oil over medium heat and sauté the chopped onion until translucent.
- Add the minced garlic and ground cumin, stirring for an additional minute.
- Add the chopped carrots and vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes until carrots are tender.
- Blend the soup until smooth using an immersion blender or countertop blender.
- Allow the soup to cool to room temperature, then refrigerate for at least 2 hours.
- Serve the chilled soup in bowls, garnished with Greek yogurt and fresh herbs.
Notes
- Choose fresh, firm carrots for the best flavor.
- Experiment with spices like ginger or coriander for added flavor.
- Consider adding other vegetables like cucumbers or bell peppers for variation.
- Herbs like dill or basil can enhance the soup’s flavor.
- This soup can be made ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cold carrot soup, refreshing soup, healthy soup, vegan soup, summer recipes