Chilled Carrot Soup Recipe

Inspired by Ultreia

Time50m

Serves4

Yogurt cheese, kalonji

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Ingredients

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Soup Ingredients

4 cups Carrots

1 medium Onion

2 cloves Garlic

4 cups Vegetable broth

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 teaspoon Cumin

1 cup Yogurt cheese

1 teaspoon Kalonji seeds

Method

Preparation Instructions

Prepare the Vegetables

Peel and chop the carrots, onion, and garlic into small pieces.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they are soft and translucent.

Cook the Carrots

Add the chopped carrots to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 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 to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.

Season the Soup

Stir in salt, black pepper, and cumin to taste. Allow the soup to cool completely, then refrigerate it until chilled.

Serve

Ladle the chilled soup into bowls, and top each serving with a dollop of yogurt cheese and a sprinkle of kalonji seeds.