Cool Carrot Soup

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

Ingredients:

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
Paprika

Serve chilled, but the spices add a touch of heat

Instructions:

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.