Chilled Carrot Soup


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Member since 2014
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Serves 10 | Prep Time 30 | Cook Time 160

Why I Love This Recipe

After straining, save the solids for use in flavoring mashed potatoes, rice, etc.

As it cooks, the orange flavor will reduce and other flavors become more pronounced. I used a food processor to shred the carrots which gives a bit more texture...and is easier.


Ingredients You'll Need

1 tablespoon olive oil
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1/4 cup freshly sliced ginger
1 onion, sliced
1 jalapeno, sliced
2 cups orange juice
2 cups coconut milk
4 cups chicken stock
1 pound peeled and sliced carrots
1 cup creme fraiche, for garnish
1 cup fresh cilantro leaves, for garnish


Directions

In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat. Add the coriander and cumin seeds and saute until fragrant, about 2 minutes. Add the ginger, onion, and jalapeno and sweat for 4 minutes. Add all liquid ingredients and bring to simmer. Add the carrots and simmer for 2 hours.


Remove from heat and puree using an immersion blender or regular blender. Strain twice through a fine-mesh sieve, pushing through all the solids with a rubber spatula. Chill in the refrigerator for 2 hours.


Garnish with creme fraiche and cilantro and serve.


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