It’s hard to beat a steaming cup of soup on a cold winter’s day. But seeing as how it’s early July, I’m not eating too many steaming cups of soup. But what I am seriously enjoying right now is this Cold Carrot Soup! I know it’s natural to assume that soup is always served hot…but think again. Cold soups often get ignored, and it’s time to give them some attention! Not only is this Cold Carrot Soup really easy to make…it’s also quite healthy. This summer is really heating up, and I’ve enjoyed having a cup of this soup everyday for lunch. (Don’t get me wrong…I still love my Hickory Smoked Pulled Pork, Smoky Whiskey Burgers, and other delicious summer foods. It’s just nice to mix it up a bit!)
In addition to carrots, this soup uses chicken broth and unsweetened coconut milk as its base. (You could easily substitute veggie broth in for the chicken broth.) Coconut milk is often found in cans in the Asian section at the market. Approximately 1/2 of the 15-ounce can of goes directly in the soup. The remaining coconut milk should be mixed with the diced jalapeno and then stored in the refrigerator. Coconut milk becomes very thick when chilled, and this jalapeno-coconut milk mixture will serve as an excellent garnish on top of the Cold Carrot Soup. So grab some a bag of carrots at the market and whip up a batch of this soup. You’ll be surprised at how easy and delicious it is…not to mention healthy, too!
Ingredients
- 1 cup shallots, diced (approx. 2 large shallots)
- 2 Tbsp olive oil
- 2 tsp cumin
- 1/2 tsp salt
- 1 tsp pepper
- 5 cups carrots, peeled and thinly sliced (approx. 2 pounds)
- 4 cups low-sodium chicken broth
- 1 cup unsweetened coconut milk (approx. 1/2 can)
- 2 Tbsp lime juice (1 lime)
- 1 tsp lime zest (1 lime)
- 1 cup unsweetened coconut milk (approx. 1/2 can)
- 1 jalapeno, seeded and finely diced
Instructions
- In a large sauce pan, saute the shallots, cumin, salt, and pepper in the olive oil over low heat until shallots have softened.
- Add carrots and broth. Increase heat and allow mixture to simmer for 25 minutes, or until carrots have softened.
- Remove from heat and add coconut milk, lime juice, and lime zest. Using an immersion blender, puree the mixture until very smooth.
- Allow soup to chill in refrigerator overnight.
- Combine the coconut milk and diced jalapeno. Store in refrigerator overnight.
- Prior to serving, place a dollop of the Jalapeno Coconut Milk Garnish in center of each bowl.
- Sprinkle freshly cut chives on top (optional).
- Serve cold.
As it is winter here can I have it hot
Hey there, Joan! So I’ve never served this soup hot, but it should totally work. After all, it’s hot when you make it…so you could just serve it right away instead of chilling it. I bet it would be delicious! Stay warm!! 🙂
I made this soup for a garden party this summer and it was a hit! I loved it so much I just made it again and served it hot… OMG so delicious. What a great recipe! Simple yet really delicious with great rich flavours! Thank you David.