Cold Carrot Soup with Jalapeno Coconut Milk
This Cold Carrot Soup might sound unique, but it makes for a delicious (and healthy!) summer lunch. Top with Jalapeno Coconut Milk for a fun twist!
Servings: 6 servings
Calories: 328kcal
Ingredients
For the Soup
- 1 cup diced shallots approx. 2 large shallots
- 2 Tbsp olive oil
- 2 tsp cumin
- ½ tsp salt
- 1 tsp pepper
- 5 cups thinly sliced carrots peeled (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
For the Jalapeno Coconut Milk Garnish
- 1 cup unsweetened coconut milk approx. 1/2 can
- 1 jalapeno seeded and finely diced
Instructions
For the Soup
- 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.
For the Jalapeno Coconut Milk Garnish
- 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.
Nutrition
Calories: 328kcal | Carbohydrates: 24g | Protein: 7g | Fat: 25g | Saturated Fat: 18g | Sodium: 333mg | Potassium: 847mg | Fiber: 6g | Sugar: 11g | Vitamin A: 17859IU | Vitamin C: 16mg | Calcium: 78mg | Iron: 3mg
