Tuesday, September 23, 2008

Cold Carrot Soup

Cold Carrot Soup

Ingredients

160 g carrots, peeled

250 g vegetable/chicken stock

1 g garlic

9 g sliced onions

1/2 shallot

Oil as needed

6 ml white wine

20 g yoghurt

75 ml carrot juice

75 ml orange juice

Cooking method

1) Slice the carrots as thin as possible in any way, shape and size, discarding the head and tail of the carrot.

2) Add a table spoon of oil (or more) to a soup pot and begin to saute the onions, garlic and shallots together until an aroma is evident.

3) Add the thinly sliced carrots and saute them until they have become slightly soft.

4) Add the stock, wine and orange juice and bring the soup to a boil.

5) Reduce the soup to a simmer and place a lid over the pot and let the carrots simmer until a fork is able to pierce them without resistance.

6) Use a blender to blend the soup mixture into a course orange carrot paste.

7) Pour the orange paste into a bowl and add the yoghurt. Add enough carrot juice to thin the paste until it reaches the texture and consistency of a soup. For a thicker soup, add less juice and for a more watery soup, add more juice.

8) Chill overnight or until it is thoroughly chilled and serve.

Posted by The Inflamed at 5:22 PM