Homemade Chilled Carrot Soup

Posted on July 16, 2014 in Cooking

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)

Directions:

1. Preheat oven to 425 degrees
2. Wrap garlic in aluminum foil, coat with 1 tsp olive oil, roast until fragrant and golden, about 20 minutes
3. 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
4. Remove roasted garlic from the paper peel and set aside
5. With 15 minutes left to cook the carrots, place onions on the same baking sheet and roast until golden brown
6. 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
7. Taste and season with salt and pepper
8. 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…

MW.