Chilled Carrot and Cauliflower Soup

Chilled Carrot and Cauliflower Soup
You can never have too many soup recipes, so give Chilled Carrot and Cauliflower Soup A mixture of ground cumin, yogurt, lemon zest, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 3 hours and 25 minutes. It is perfect for Autumn.

Instructions

1
Heat the oil in large pot over medium heat.
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Cooking OilCooking Oil
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PotPot
2
Add the onions and cook until tender, about 5 minutes.
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OnionOnion
3
Add the carrots, cauliflower, red pepper flakes, lemon zest, cumin, stock, and 2 cups water and bring to a boil. Cover and simmer over low heat until the carrots are very tender, about 30 to 40 minutes.
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Red Pepper FlakesRed Pepper Flakes
CauliflowerCauliflower
Lemon ZestLemon Zest
CarrotCarrot
CuminCumin
StockStock
WaterWater
4
Let the soup cool slightly, and then blend until smooth, working in batches.
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SoupSoup
5
Pour the soup into a large bowl and whisk in 1/2 cup of the yogurt. Taste and season with salt and pepper. Chill the soup in the refrigerator for at least 2 hours up to 24 hours.
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Salt And PepperSalt And Pepper
YogurtYogurt
SoupSoup
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WhiskWhisk
BowlBowl
6
Serve the soup in individual bowls with dollops of remaining yogurt, and some chopped green onion.
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Green OnionsGreen Onions
YogurtYogurt
SoupSoup
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BowlBowl
1
Remove liquid from the heat and allow to cool for at least 5 minutes.
2
Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions.
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Food ProcessorFood Processor
BlenderBlender
3
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
DifficultyExpert
Ready In3 hrs, 25 m.
Servings4
Health Score28
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