Chilled carrot soup will not only be a tasty salvation in summer heat, but also an excellent snack at any other time of the year. And that exquisite taste that soup gains thanks to carrot sweets mixed with spices and coconut milk makes it the dish is a suitable treat for a home holiday. Grind ready soup with a blender and additionally rub through a sieve, make it perfectly smooth and then refrigerate cool. Serve with a spoonful of sour cream and fresh cilantro. с друзьями: 
Time: 4 час. 50 minutes Complexity: easy Servings: 10 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 450 gr peeled and chopped carrots
- 1 tbsp. l olive oil
- 1 tbsp. l coriander seed
- 1 tbsp. l zira seed
- 1/4 Art. chopped ginger root
- 1 onion, chopped
- 1 jalapeno pod, chopped
- 2 tbsp. orange juice
- 2 tbsp. coconut milk
- 4 tbsp. chicken broth
- 1 tbsp. sour cream for serving
- 1 tbsp. fresh cilantro leaves for serving
Recipes with similar ingredients: carrots, jalapenos, ginger root, coconut milk, Orange juice, coriander, cumin
Recipe preparation:
- In a pan of 8 liters. over medium heat, heat 1 tbsp. l olive oil. Add coriander and cumin seeds and fry until appearance of aroma, about 2 minutes. Add ginger, onion, jalapenos and cook 4 minutes. Add all liquid ingredients and bring to boiling. Add carrots and simmer slowly 2 hours.
- Remove soup from heat and grind with a dip or ordinary blender. Strain twice through a fine sieve, pushing solid particles through it with a rubber spatula. Put in refrigerator for 2 hours.
- Add sour cream, sprinkle with cilantro and serve.
