Chilled Carrot Soup

This delicious chilled soup is a fantastic appetizer as well as a perfectly satisfying lunch.  I would certainly eat it for dinner, but the men in this house need some meat with every meal…

The flavors blend perfectly, packing some zing from the jalapeño and ginger, but keeping a smooth texture and flavor with the flavors of the carrot and coconut milk.  The dollop of creme fraiche and the bite of the cilantro on top is a perfect finish, as well.  Michael Symon, you are good!  My mother-in-law came up with this one a week ago and I thoroughly enjoyed it.  It hits the spot for a soup craving, but is definitely a curve ball with the fact that it’s served chilled.  I will be making it again, for sure!

You will need:
1 tablespoon olive oil
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1/4 cup freshly sliced ginger
1 onion, sliced
1 jalapeno, sliced
2 cups orange juice
2 cups coconut milk
4 cups chicken stock
1 pound peeled and sliced carrots
1 cup creme fraiche, for garnish
1 cup fresh cilantro leaves, for garnish

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.

Serves: 10
Time: 30 minutes prep + 2 hours cook time
From:  Michael Symon via Food Network

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  • By Pineapple Coconut Cupcakes on November 11, 2011 at 3:10 pm

    […] Cheater Bites Life's too short not to eat while you cook « Chilled Carrot Soup Pineapple Coconut Cupcakes By Ali | Published: November 11, […]

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