Chilled Carrot Soup Recipes

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SUNNY'S QUICK CHILLED CARROT SOUP



Sunny's Quick Chilled Carrot Soup image

Provided by Sunny Anderson

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

One 16-ounce bag frozen sliced carrots, thawed slightly
1 to 2 cups chicken stock
1/2 cup creme fraiche
1/2 cup frozen pearl onions, thawed slightly
1 tablespoon fresh lemon juice
1 tablespoon maple syrup
1 teaspoon grated fresh ginger
1/2 teaspoon hot Hungarian paprika
Pinch of nutmeg
Kosher salt
1/4 cup chopped pecans
Grated zest of 1 lemon
Freshly ground black pepper

Steps:

  • For the soup: In a powerful blender, add the carrots, 1 cup of the chicken stock, the creme fraiche, onions, lemon juice, maple syrup, ginger, paprika and nutmeg. Blend until smooth. If needed, add a bit more stock to loosen to the desired texture; this soup should be slightly thick. Taste and season with salt. Blend, taste again and season again if needed. Refrigerate.
  • For the garnish: In a small dry pan over medium heat, add the pecans, lemon zest and a few grinds of black pepper. Toss and toast until the pecans become fragrant and the lemon zest shines as well.
  • Pour the chilled soup into bowls and serve topped with the garnish.

CHILLED CARROT SOUP



Chilled Carrot Soup image

This soup is the essence of carrots, but a sprinkling of breadcrumbs sauteed in olive oil adds crunch and just a hint of richness.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

2 tablespoons unsalted butter
1/4 cup diced onion
2 pounds carrots, sliced 1/2 inch thick
5 1/2 cups water
1 tablespoon honey
Salt and pepper
2 tablespoons olive oil
1/2 cup fresh unseasoned coarse breadcrumbs
2 tablespoons finely chopped fresh flat-leaf parsley
Thinly sliced baby carrots, for garnish

Steps:

  • Melt butter in a medium saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add carrots, and cook for 2 minutes, stirring occasionally. Add water, and bring to a boil. Reduce heat, and simmer until carrots are very soft, 25 to 30 minutes.
  • Filling a blender halfway and covering with a kitchentowel, puree soup in batches. Stir in honey, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.
  • Before serving, prepare breadcrumbs: Heat olive oilin a medium-size saute pan over medium-high heat. Add fresh unseasoned coarse breadcrumbs.Stir constantly until toasted and golden brown, about 2 minutes. Transfer to a bowl, and let cool. Stir in finely chopped fresh flat-leaf parsley, and season with salt and pepper. Garnish each serving with 1 tablespoon breadcrumb mixture, and thinly sliced baby carrots if desired.

Nutrition Facts : Calories 189 g, Fat 9 g, Protein 3 g

CHILLED CARROT SOUP



Chilled Carrot Soup image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 4h50m

Yield 10 servings

Number Of Ingredients 12

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

Steps:

  • 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.

CHILLED CARROT SOUP WITH CUMIN AND LIME



Chilled Carrot Soup With Cumin and Lime image

It's been a bit difficult to decide between warm weather soup and cold weather soup, our temperature has fluctuated so much. I started out having this carrot soup warm the first day and then cold the next day. It worked both ways, so you can eat it whichever way you like depending on how hot or cold you are. There are lots of recipe for carrot soups around, but this one is nice and tangy with the lime juice and cumin is one of my favourite spices, so I really enjoyed this soup. This would be a great cold soup to serve in shot glasses as an appetizer at a 4th of July barbeque. This soup is from Bon Appétit, August 1998.

Provided by robmedina

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 lbs carrots, peeled, chopped (about 5 cups)
2 large leeks, chopped (white and pale green parts only)
1 tablespoon garlic, chopped
3 1/2 teaspoons ground cumin
1/2 teaspoon dry crushed red pepper
6 1/2 cups chicken stock or 6 1/2 cups vegetable stock
8 tablespoons sour cream
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, chopped
2 teaspoons lime zest

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.
  • Working in batches, purée soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.
  • Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.

COLD CARROT SOUP WITH GINGER



Cold Carrot Soup With Ginger image

Make and share this Cold Carrot Soup With Ginger recipe from Food.com.

Provided by Alia55

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 onion, finely chopped
1 garlic clove, minced
2 teaspoons fresh gingerroot, grated
1/2 teaspoon curry powder
1 1/2 lbs carrots, sliced
1/4 cup uncooked rice
4 cups chicken stock
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup whipping cream

Steps:

  • In a large saucepan or soup pot, melt butter, add onion and garlic and cook until tender. Add ginger and cook a few minutes more. Do not allow mixture to brown.
  • Add curry powder and cook 2 minutes longer.
  • Stir in carrots and mix well with onions.
  • Add rice, stock, salt and pepper.
  • Bring mixture to boil, reduce heat, cover and simmer gently until carrots are tender about 45 minutes.
  • Puree soup in blender. Chill thoroughly and stir in cream.

Nutrition Facts : Calories 471, Fat 31.2, SaturatedFat 18.2, Cholesterol 104, Sodium 1107.2, Carbohydrate 39.6, Fiber 5.5, Sugar 12.8, Protein 10.1

CHILLED CARROT AND TOMATO-MINT SOUP



Chilled Carrot and Tomato-Mint Soup image

This beautifully-colored, bright, and refreshing chilled soup is perfect for a summer evening or light lunch. Serve with fresh bread.

Provided by Sean Murray

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 3h25m

Yield 4

Number Of Ingredients 10

1 pound carrots
4 large vine-ripened tomatoes, seeded and quartered
2 tablespoons olive oil, divided, or as needed
kosher salt to taste
½ onion, finely chopped
1 stalk celery, finely chopped
1 (32 fluid ounce) container vegetable broth
¼ cup fresh mint leaves
1 tablespoon table cream
1 teaspoon fresh mint leaves, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place carrots and tomatoes in a large roasting dish. Drizzle with 1 tablespoon olive oil and season with kosher salt.
  • Roast in the preheated oven until tender, about 30 minutes.
  • While vegetables are roasting, heat remaining tablespoon olive oil in a stockpot over medium heat. Add onion and cook until softened and translucent, 3 to 4 minutes. Add celery and cook until softened, making sure onions do not burn, about 4 minutes. Pour in vegetable broth. Reduce heat to low and keep warm.
  • Remove vegetables from the oven; add tomatoes directly to simmering broth. Let carrots cool for 5 minutes.
  • Coarsely chop carrots and add to simmering broth. Season with additional kosher salt. Bring soup to a boil, reduce heat, and let simmer to intermingle flavors, about 20 minutes.
  • Carefully transfer soup to a large blender, working in batches if necessary. Add 1/4 cup mint. Cover blender and hold lid down with a potholder. Pulse a few times before leaving on to blend to a fine, smooth consistency. Transfer soup to a large serving bowl or container.
  • Chill soup in the refrigerator thoroughly, at least 2 hours. Garnish with 1 teaspoon mint leaves and a swirl of table cream before serving.

Nutrition Facts : Calories 189.8 calories, Carbohydrate 26.2 g, Cholesterol 2.5 mg, Fat 8.7 g, Fiber 7 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 658.2 mg, Sugar 14.5 g

CHILLED CARROT HONEY SOUP



Chilled Carrot Honey Soup image

Categories     Soup/Stew     Vegetable     Appetizer     Low Fat     Quick & Easy     Summer     Chill     Healthy     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

1 lb carrots, peeled and cut into 1/2-inch pieces (2 1/4 cups)
3 cups water
1 3/4 cups (14 fl oz) reduced-sodium fat-free chicken broth
1 cup chopped onion (1 medium)
1 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne
2 tablespoons mild honey
2 1/2 tablespoons fresh lemon juice
Garnish: 6 thin lemon slices and 1 tablespoon mild honey for drizzling

Steps:

  • Combine all ingredients except 1/2 tablespoon lemon juice in a 3-quart heavy saucepan and bring to a boil over moderate heat, stirring occasionally. Reduce heat and simmer, covered, until carrots are tender, 30 to 40 minutes.
  • Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth, then chill soup quickly, stirring occasionally, in a metal bowl set in a larger bowl of ice and cold water, about 30 minutes. (Alternatively, cool soup, uncovered, 30 to 40 minutes, then chill, covered, until cold, about 4 hours.)
  • Stir in remaining 1/2 tablespoon lemon juice and salt to taste. Divide soup among 6 bowls with a ladle. Float a lemon slice on top of each serving, then drizzle with honey and serve.

CHILLED CARROT SOUP WITH CUMIN AND LIME



Chilled Carrot Soup with Cumin and Lime image

Categories     Soup/Stew     High Fiber     Wheat/Gluten-Free     Lime     Carrot     Summer     Chill     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

2 tablespoons olive oil
2 pounds carrots, peeled, chopped (about 5 cups)
2 large leeks (white and pale green parts only), chopped (about 2 cups)
1 tablespoon chopped garlic
3 1/2 teaspoons ground cumin
1/2 teaspoon dried crushed red pepper
6 1/2 cups (or more) canned low-salt chicken broth
8 tablespoons sour cream
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons grated lime peel

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.
  • Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.
  • Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.

CHILLED SQUASH AND CARROT SOUP



Chilled Squash and Carrot Soup image

This smooth soup is colorful as well as nutritious and filling. Served chilled, it makes an elegant first course when entertaining. But it's also good warm. -Elaine Sabacky of Litchfield, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1-1/2 pounds butternut squash, peeled, seeded and cubed (about 3 cups)
1 can (14-1/2 ounces) chicken or vegetable broth
2 medium carrots, sliced
1 medium onion, chopped
1/4 teaspoon salt
1/2 cup fat-free evaporated milk
3 tablespoons reduced-fat sour cream

Steps:

  • In a large saucepan, combine the squash, broth, carrots, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are very tender. Remove from the heat; cool. , In a blender or food processor, puree squash mixture in batches. Transfer to a bowl, stir in milk. Cover and chill until serving. Garnish with sour cream.

Nutrition Facts : Calories 127 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 637mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

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