Best Chilled Carrot And Cauliflower Soup Recipes

CHILLED CARROT AND CAULIFLOWER SOUP

Chilled Carrot and Cauliflower Soup image

Provided by Melissa d'Arabian : Food Network

Time 3h25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 yellow onion, chopped
5 medium carrots, peeled and coarsely chopped
1/2 head cauliflower, cut into florets
1 teaspoon red pepper flakes
2 teaspoons lemon zest
1 teaspoon ground cumin
2 cups chicken or vegetable stock
3/4 cup plain yogurt, divided
Kosher salt and freshly ground black pepper
1 green onion, finely chopped

Steps:

Heat the oil in large pot over medium heat. Add the onions and cook until tender, about 5 minutes. Add the carrots, cauliflower, red pepper flakes, lemon zest, cumin, stock, and 2 cups water and bring to a boil. Cover and simmer over low heat until the carrots are very tender, about 30 to 40 minutes. Let the soup cool slightly, and then blend until smooth, working in batches. Pour the soup into a large bowl and whisk in 1/2 cup of the yogurt. Taste and season with salt and pepper. Chill the soup in the refrigerator for at least 2 hours up to 24 hours. Serve the soup in individual bowls with dollops of remaining yogurt, and some chopped green onion.
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Nutrition Facts : Calories 133 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 537 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 6 grams, Sugar 8 grams

CHILLED CARROT AND CAULIFLOWER SOUP

CHILLED CARROT AND CAULIFLOWER SOUP image

Categories Soup/Stew Mint Cauliflower Carrot

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
2 medium-size white onions, chopped (about 3 1/2 cups)
2 pounds carrots, peeled, cut into 1-inch pieces (about 5 cups)
4 1/2 cups cauliflower florets (from 1 large head)
7 1/2 cups (or more) canned low-salt chicken broth
1/2 teaspoon cayenne pepper
3/4 cup buttermilk
6 tablespoons chopped red onion
6 tablespoons chopped green onions
2 tablespoons chopped fresh mint
2 tablespoons fresh lemon juice
1/2 cup sour cream

Steps:

Melt butter with oil in heavy large pot over medium heat. Add chopped white onions; saute until golden, about 10 minutes. Add carrots and cauliflower; saute 5 minutes. Add 7 1/2 cups broth; bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 45 minutes. Stir in cayenne. Working in batches, puree soup in blender until smooth. Transfer to large bowl. Stir in buttermilk. Thin with more broth, if desired. Season with salt and pepper. Refrigerate 6 hours. (Can be made 1 day ahead. Cover; keep chilled.) Mix red onion, green onions, mint, and lemon juice in small bowl. Season with salt and pepper. Ladle soup into 8 bowls. Top each with dollop of sour cream and 1 tablespoon onion mixture.