Homemade Chilled Carrot Soup
The inspiration for this soup came from this delicious bowl of chilled pea soup at Perry Street Restaurant. Enjoying this soup was like swimming in a pool of creamy peas — in the absolute best way possible. But I’m all about home cooking, and not one to rely on others, so I took fate into my own hands and started a cold soup revolution in our wolf den. This one was the w i n n e r.
Ingredients for three servings:
1-1/2 pounds carrots, washed and peeled
1 cup frozen, peeled pearl onions, defrosted
1 head garlic
1 tbsp olive oil + 2 tsp, divided
1 cup almond milk or low fat milk
1/2 cup water (or more depending on soup’s thickness)
Salt and pepper to taste
Red pepper flakes (optional)
- Preheat oven to 425 degrees
- Wrap garlic in aluminum foil, coat with 1 tsp olive oil, roast until fragrant and golden, about 20 minutes
- Toss carrots with 1 tsp olive oil and a pinch of salt, place on rimmed baking sheet and roast at least 30 minutes or until golden brown
- Remove roasted garlic from the paper peel and set aside
- With 15 minutes left to cook the carrots, place onions on the same baking sheet and roast until golden brown
- Place carrots, onions and garlic in blender or food processor and blend until incorporated, adding almond milk and water until you reach your desired thickness
- Taste and season with salt and pepper
- Serve chilled with crushed red pepper flakes and toasted chickpeas
Nutrition information for one serving:
160 calories, 7g fat, 25g carbohydrate, 5g fiber, 3g protein
Roasting each of the soup’s components brings out a richness that’s hard to beat. This soup can be made with steamed vegetables, but I much prefer the umami factor offered by caramelizing the vegetables’ natural sugars. Also, did I mention it’s vegan? If you call it “cream of carrot soup”, I guarantee no one will be the wiser.
This soup would also be satisfying when served warm with a crusty piece of bread or garlicky croutons. But since we are in the thick of a New York City summer, we’re keeping things cool. Very cool.
Hope you enjoy…