Soup for summer?
Of course…. If they’re cold soups.
Chilled soup can be a light, refreshing first course or light lunch.
Most cultures based in hot climates have at least one classic chilled soup for summer.
Unfortunately, the one that comes to mind as a classic French soup, Vichyssoise, is really American by birth. Now it’s standard on summer menus throughout the Mediterranean.
As is Gazpacho, which really is a Spanish classic… But more on that one next time.
This Carrot Soup is loosely based on a Moroccan soup.
The soup is cool but the spices add a bit of warmth. Use hot paprika or a bit of cayenne pepper for more heat.
Cool Carrot Soup
Preparation and cooking time: 25 minutes
- 1 medium onion
- 2 medium carrots, peeled
- 1 small potato about 2/3 cup chopped
- 1 rib celery
- 1 cup chicken stock
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp powdered ginger
- 1 tbs butter
- 2 tbs basil leaves
- 2 tbs plain or Greek yogurt
- Chop onion.
- Thinly slice carrot, celery.
- Roughly chop potato.
- Heat butter in medium saucepan. Add onion, celery and sauté until tender, about 5 minutes.
- Add spices and sauté 1 minute longer
- Add carrots, potato and stock. Bring to a boil, cover, reduce heat and simmer until carrots are done, about 15 minutes.
- Purée solids in blender adding as much (or all) of the stock as you like. If soup is too thick, add more stock.
- Chill soup or allow to cool to room temperature.
- Snip basil leaves if they’re large.
- Ladle the soup into bowls, top with yogurt and basil leaves.
- Sprinkle with a bit more paprika and serve.