Best Chilled Carrot And Tomato Mint Soup Recipes

Carrot and Mint Soup image

Provided by English_Rose

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1 lb carrot, sliced
1 onion, sliced
1 garlic clove, crushed
4 cups vegetable stock
1 tablespoon cornstarch (blended with 2 tbs water)
2 teaspoons mint, chopped
fresh ground black pepper
mint, to serve
4 tablespoons croutons, to serve

Steps:

Melt the oil in a large pan. Add the carrots, onion and garlic and cook gently until soft.
Add the stock and pepper to taste. Bring to the boil and simmer for 25 minutes.
Puree or pass through a sieve. Cool.
If freezing ahead then pour soup into a rigid container, seal, label and freeze.
Spoon into a saucepan and heat gently until thawed. Stir in the blended cornstarch and bring to the boil, gently simmer and continue stirring until slightly thickened, now add the chopped mint.
Garnish with mint and serve with croutons.

Nutrition Facts : Calories 123, Fat 4.1, SaturatedFat 0.6, Sodium 123.9, Carbohydrate 20.5, Fiber 4, Sugar 6.3, Protein 2.1

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.

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.