Chilled Carrot Soup Recipe

Inspired by Rioja

Time40m

Serves4

Yogurt cheese, kalonji

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Ingredients

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Ingredients

1 1/8 lb (500 g) Carrots

7.05 oz (200 g) Yogurt cheese

1 medium Onion

2 cloves Garlic

2 1/8 cup (500 ml) Vegetable broth

Method

Directions

Prepare the Ingredients

Peel and chop the carrots, onion, and garlic.

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until softened.

Cook the Carrots

Add the chopped carrots and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the carrots are tender.

Blend the Soup

Remove the pot from heat and let it cool slightly. Use an immersion blender or transfer the mixture to a blender and blend until smooth.

Chill the Soup

Season with salt and black pepper. Transfer to a bowl and refrigerate for at least 2 hours to chill.

Serve

Ladle the chilled soup into bowls. Top with yogurt cheese, a sprinkle of kalonji seeds, and fresh parsley before serving.