Chilled Carrot Soup (Michael Symon) |
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Prep Time: 30 Minutes Cook Time: 140 Minutes |
Ready In: 170 Minutes Servings: 10 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Garnish with creme fraiche and cilantro and serve.
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