Cold carrot soup? | Imamother

Sun, Jul 27 2008, 6:39 am

I guess it's too late, but I make several cold carrot soups:
Spiced Carrot Soup, Chilled Carrot and Mango Soup, Honey Carrot Soup

Spiced Carrot Soup
1 cup chopped onion
1 1/2 teaspoons curry powder
3 1/2 cups chicken broth
4 cups sliced peeled carrots
1 cup sliced celery
1/2 teaspoon ground cumin
1/2 teaspoon hot pepper sauce
1 bay leaf
1 cup milk (soy milk)
1 cup cottage (or parve sour cream)
Coat a heated saucepan with vegetable cooking spray and add onion and
curry. Sauté for 3 minutes to soften. Add chicken broth, carrots,
celery, cumin, hot pepper sauce and bay leaf. Simmer for 25 minutes or
until vegetables are tender. Remove from heat; discard bay leaf. Let
cool.
Process in a blender or food processor until smooth. Add milk and
cottage cheese and blend until smooth. Refrigerate. Serve in chilled
bowls.
Makes 6 servings.

Chilled Carrot and Mango Soup
300 g carrot, cooked and thinly sliced
1 tablespoon fresh ginger, grated
450 g fresh mango
300 ml water
60 ml fresh orange juice
1 teaspoon lemon juice
salt
black pepper
Place all the ingredients except for the black pepper in a blender and
process until smooth.
Garnish with black pepper and serve well chilled.

Honey Carrot Soup
1 (16-ounce) package baby carrots
1 cup chicken broth
1/2 medium onion, chopped
1/2 cup milk (soy milk)
1/4 cup honey
1/8 teaspoon ground nutmeg, or to taste

1. In large saucepan, combine carrots, chicken broth and onion.
Cover and simmer over medium heat for about 15 minutes, or until
carrots are tender. Transfer mixture to blender or food processor;
blend until smooth. Return to saucepan. Add milk and honey. Return to
simmer. Serve hot or chilled, sprinkled with nutmeg.

Makes 2 servings.