Delicious Cold CREAM of Carrot SOUP in Minutes
Cream of carrot soup, made from freshly harvested roots, is one of my favorite summer dishes! Organic vegetables from our friends and neighbors’ gardens are generously provided to us, inspiring healthy and vivid summer cream soups in every basket received. Once the carrots are peeled and cooked, the soup can be prepared in minutes. What a great lunch or dinner starter! Creativity is an ingredient here, so spices and thickness can be adjusted to your liking.
I like to use a bit of sriracha or a pinch of cayenne pepper for an additional spicy lift, but I hope you use your favorite spices in the desired amounts. Carrots pair well with parsnips; if you have them, use them for an additional layer of flavor. A spoonful of raw sugar and ginger is excellent with this bright soup. If you are vegan, coconut milk is the best substitute for Kefir. Remember the green garnish of fresh herbs at hand.
Delicious Cold CREAM of Carrot SOUP in Minutes
Ingredients
- 2 lb fresh carrots peeled and cooked for 45 minutes
- 2 parsnip roots (optional) cooked with carrots – Important: save 3 cups of cooking water when straining
- 1 small onion sliced
- 2-3 garlic cloves optional
- 1/4 cup olive oil extra virgin
- 2 tbsp raw cane sugar
- 3 cups kefir or plain yogurt vegan version can be substituted with coconut milk
- 1/2 tsp each turmeric, ginger, salt, and pepper to taste
- 2 tbsp balsamic vinegar I use the Bionaturae of Modena made with sweet dark grapes
- 1 tbsp sriracha optional
- 1 tbsp crushed ginger I use Dorot Gardens frozen cubes
Instructions
- Peel carrots and parsnips, cook them in salted water for 45 minutes, and let them cool. Slice or chop each root.
- Divide roots and liquids into 3 batches and blend in a blender on the soup setting. The first batch can include all spices, onions, and sugar.
- Mix everything in a large bowl and serve cold or at room temperature.
- Stir for desired thickness. Garnish each serving with fresh herbs of your choice. Share and enjoy!
