Chilled Carrot And Tomato Mint Soup Recipes

SUNNY'S QUICK CHILLED CARROT SOUP

Steps:

• For the soup: In a powerful blender, add the carrots, 1 cup of the chicken stock, the creme fraiche, onions, lemon juice, maple syrup, ginger, paprika and nutmeg. Blend until smooth. If needed, add a bit more stock to loosen to the desired texture; this soup should be slightly thick. Taste and season with salt. Blend, taste again and season again if needed. Refrigerate.
• For the garnish: In a small dry pan over medium heat, add the pecans, lemon zest and a few grinds of black pepper. Toss and toast until the pecans become fragrant and the lemon zest shines as well.
• Pour the chilled soup into bowls and serve topped with the garnish.

CHILLED CARROT SOUP

Steps:

• 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.

CARROT AND MINT SOUP

Steps:

• Melt the oil in a large pan. Add the carrots, onion and garlic and cook gently until soft.
• Add the stock and pepper to taste. Bring to the boil and simmer for 25 minutes.
• Puree or pass through a sieve. Cool.
• If freezing ahead then pour soup into a rigid container, seal, label and freeze.
• Spoon into a saucepan and heat gently until thawed. Stir in the blended cornstarch and bring to the boil, gently simmer and continue stirring until slightly thickened, now add the chopped mint.
• Garnish with mint and serve with croutons.