How to Make Cold Curry Ginger Carrot Soup

This light, delicious carrot soup has the perfect blend of spices. It is creamy and comforting without being full of fat. It is best served cold, but is also terrific warmed up.

Instructions

Difficulty: Easy

Things You’ll Need:

• 1/4 cup olive oil
• 2 cupes chopped sweet onion
• 2 teaspoons minced garlic (3 large cloves)
• 3 tablespoons minced fresh gingerroot
• 2 pounds carrots, sliced thin
• 1 and 1/2 teaspoons curry powder
• 1/2 teaspoon fresh ground black pepper
• 2 teaspoons course salt
• 8 cups fat-free chicken or vegetable stock
• 1/4 cup chopped fresh chives
• a blender

1. Heat the olive oil in a large heavy saucepan. Sauté the onions over low heat for about 10 minutes. Add the garlic, ginger, carrots, curry powder, pepper and salt and stir to mix.
2. Add the chicken or vegetable stock and bring everything to a boil. Simmer, covered, for 30 minutes until carrots are tender.
3. Remove from the heat and cool to room temperature. Transfer 4-5 ladlefuls of the soup to a blender and puree in batches until you have pureed all of the soup. It will be creamy and bright orange in color.
4. Chill the soup overnight or for at least 6 hours before serving. Garnish individual servings with chopped chives. This recipe will make 8 servings.

Tips & Warnings

• This soup freezes very well.
• Serve with crusty bread and a leafy green salad for a terrific summer meal.