Cold Carrot Soup with Orange Juice
Cold carrot soup garnished with whipped cream and chives
Cold carrot soup is a summer classic; sweet and refreshing, as well as brightly colorful. Orange juice and white wine give this one a nice acidic lift, while cloves, ginger, and cardamom round out the flavor. This is a very easy, quick soup to make. Just start by sauteing the aromatics, then add the carrots and liquids and simmer, puree, finish with yogurt and carrot juice, and chill.
Carrots simmering with aromatics in stock, wine, and orange juice
Heat & Knives
The Recipe
Source: Garde Manger: The Art and Craft of the Cold Kitchen
Yield: 1 quart or 5 servings
1 tbsp minced shallots
1 garlic clove, minced
1 tbsp minced ginger
4 tbsp minced onion
2 tbsp butter
3/4 pound carrots, thinly sliced
20 ounces vegetable stock
1 ounce white wine
pinch of ground cinnamon
1 cup (8 oz) orange juice
2 ounces yogurt
4 ounces carrot juice
salt to taste
Saute shallots, garlic, ginger, and onion in the butter
Add carrots, stock, wine, cardamom, and orange juice; simmer for 30 minutes or until carrots are tender.
Place the mixture in a food processor and puree to a smooth texture; chill.
Finish with yogurt. Thin with carrot juice. Cover and refrigerate until needed. Adjust seasoning with salt before service.
Soup can be garnished with dollop of whipped cream, chives, and carrot chips. Fried ginger chips also make a spicy garnish.
June 25th, 2010 at 12:39 am
Mmm… I can’t WAIT to try out this recipe!