by Andrew Regnier
This Chilled Carrot & Ginger Soup by Zabar’s Chef Andrew Regnier makes a wonderful side dish or starter for barbeque meals. On hot days like we’ve been experiencing, this chilled soup and a crusty chunk of bread is the perfect meal all by itself.
You’ll enjoy preparing this because it’s an easy one-pot meal loaded with veggies and ingredients that you can almost always find at home or in your local store. Don’t feel like cooking? This is a new recipe on our shelves at Zabar’s – come by and pick some up!
Chilled Carrot & Ginger Soup
by Andrew Regnier
Serves 4
Ingredients
1 tablespoon olive oil
1 yellow onion, chopped
5 medium carrots, peeled and chopped
½ head cauliflower, cut into florets
2 teaspoons fresh grated ginger
4 teaspoons lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cups vegetable stock
¾ cup plain lowfat yogurt, divided
Kosher salt and freshly ground black pepper
1 scallion, finely chopped
1 carrot shredded and steamed soft
Preparation
Heat the oil in a large pot and add the onions, cooking over medium heat until soft, about 5 minutes
Add carrots, cauliflower, ginger, lemon juice, cumin, coriander, vegetable stock and two cups of water and bring to a boil. Cover and reduce to simmer for about 30 minutes or until carrots are very tender.
Turn off heat and let the soup cool slightly before blending to a smooth consistency. Work in batches taking care with the hot liquid. While blending do not seal the lid of the blender tightly, just cover loosely with the lid and a kitchen towel.
Pour into a large bowl and whisk in ½ of the yogurt. Season with salt and pepper to taste. Chill for at least 2 hours or overnight.
Serve bowls of soup with garnish of remaining yogurt, scallion and steamed shredded carrot on top.
Enjoy!
