Best Chilled Carrot Soup Recipes

CHILLED CARROT SOUP

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

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 CARROT SOUP

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.

CHILLED CARROT AND TOMATO-MINT SOUP

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.

CHILLED SQUASH AND CARROT SOUP

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.

CHILLED CARROT AND CAULIFLOWER SOUP

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.

CHILLED CARROT HONEY SOUP

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 CURRIED CARROT SOUP

Steps:

• In a large heavy saucepan cook the onion and the carrots in the oil, covered, over moderately low heat, stirring occasionally, until the onion is softened, add the curry, and cook the mixture, stirring, for 1 minute. Add the broth and 3 cups water, bring the liquid to a boil, and simmer the mixture for 15 to 20 minutes, or until the carrots are very tender. In a blender or food processor purée the soup in batches, let it cool completely, and chill it, covered, until it is cold. The soup may be made 1 day in advance and kept covered and chilled. Divide the soup among 4 bowls and sprinkle it with the chives.

CHILLED CARROT AND ORANGE SOUP

Steps:

• Cook onion in butter in a 3- to 4-quart heavy saucepan over moderately high heat, stirring, until golden, about 3 minutes. Add carrots, water, salt, pepper, and cloves and simmer, covered, until carrots are very tender, about 15 minutes.
• Purée soup in 3 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute, transferring to a bowl. Stir in orange and lemon juices.
• Chill soup, covered, until cold, at least 2 hours.

CHILLED CARROT SOUP WITH CUMIN AND LIME

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.

CHILLED BURGUNDY CARROT SOUP WITH CELERY, BELGIAN ENDIVE AND BABY GOLDEN BEETS

Steps:

• Combine carrot juice and lemon juice, and season to taste with salt and pepper. Refrigerate until chilled, about 1 hour.
• In a medium bowl, combine sliced carrot, celery, endive, beet and lettuce. Toss to mix. Add 3 tablespoons olive oil, thyme, lime juice and coriander. Toss until thoroughly mixed. Season to taste with salt and pepper.
• Arrange high mounds of salad in four shallow soup bowls. Ladle carrot juice around salad. Drizzle remaining 1 tablespoon olive oil in bowls, and sprinkle with pepper. Garnish with sprouts, and serve.

SUNNY'S QUICK CHILLED CARROT SOUP

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 AND CAULIFLOWER SOUP

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.

CHILLED CARROT AND MANGO SOUP

Steps:

• Place all the ingredients except for the black pepper in a blender and process until smooth.
• Garnish with black pepper and serve well chilled.

CHILLED CARROT GINGER SOUP

Steps:

• Heat the oil in a large saucepan. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the carrots and ginger and cook for 5 minutes, stirring occasionally. Add 2 cups of the stock, season with salt and pepper and bring to a boil. Cover and simmer over low heat until the carrots are tender, about 25 minutes.
• 2. Strain the cooking liquid into a heatproof bowl. Discard the ginger. In a blender, puree the vegetables with 1 cup of the cooking liquid until smooth. Stir the puree into the cooking liquid in the bowl and add the lemon juice, honey and remaining 1/2 cup of stock. Refrigerate until chilled or for up to 1 day. Season the soup with salt, pepper and hot sauce and serve garnished with cilantro leaves.

SUNNY'S QUICK CHILLED CARROT SOUP

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.