Chilled carrot soup

Votes: 1

Time: 4 hours 50 minutes
Complexity: easily
Servings: 10

Chilled carrot soup is not only a delicious relief from the summer heat but also an excellent appetizer any time of year. And the exquisite flavor the soup acquires from the sweetness of carrots, mixed with spices and coconut milk, makes this dish a perfect treat for a family holiday. Puree the finished soup in a blender and pass it through a sieve until perfectly smooth, then refrigerate. Serve with a dollop of sour cream and fresh cilantro.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g peeled and chopped carrots
1 tbsp. l. olive oil
1 tbsp. coriander seeds
1 tbsp. cumin seeds
1/4 cup chopped ginger root
1 onion, chopped
1 jalapeño, chopped
2 cups of orange juice
2 cups coconut milk
4 cups chicken broth
1 cup sour cream for serving
1 cup fresh cilantro leaves, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: carrot, jalapeno pepper, ginger root, coconut milk, Orange juice, coriander, cumin

Cooking the dish according to the recipe:

In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat. Add the coriander and cumin seeds and cook until fragrant, about 2 minutes. Add the ginger, onion, and jalapeño and cook for 4 minutes. Add all the liquid ingredients and bring to a boil. Add the carrots and simmer for 2 hours.
Remove the soup from the heat and puree with an immersion blender or a regular blender. Strain twice through a fine-mesh sieve, pushing the solids through with a rubber spatula. Refrigerate for 2 hours.