Chilled Spice-Roasted Carrot Soup with Yogurt

Name: Chilled Spice-Roasted Carrot Soup with Yogurt
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms carrots, peeled and cut into medium, uniform chunks (about 2 quarts); 2 Tbsps extra virgin olive oil; 1 leave Fresh cilantro , for serving; 1 Tbsp minced fresh ginger; 1 Tbsp medium cloves garlic, chopped (about; 3 Tbsps neutral oil such as grapeseed or canola; 2 Tbsps juice from 1 to 2 limes; 4 servings Kosher salt and freshly ground black pepper; 2 mediums onions, peeled and cut into a large dice (about 2 cups); 946 milliliters vegetable broth; 2 teaspoons whole coriander seeds; 2 teaspoons whole cumin seeds; 2 teaspoons whole mustard seeds (yellow or brown); 237 milliliters plain yogurt, whole or lowfat

Chilled Spice-Roasted Carrot Soup with Yogurt is a gluten free and vegetarian soup. This recipe serves 4. One portion of this dish contains roughly 7g of protein, 21g of fat, and a total of 381 calories. It will be a hit at your Autumn event. If you have juice from 1 to 2 limes, ginger, yogurt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

Adjust oven rack to middle position and preheat oven to 425°F. In a large bowl, toss carrots, neutral oil, coriander, cumin, mustard seeds, and salt and pepper to taste. Stir well. Turn carrots out onto a large rimmed baking sheet lined with aluminum foil and roast, stirring occasionally, until carrots are tender and well-browned, about 40 minutes.

Ingredients you will need

Salt And Pepper

Mustard Seeds

Coriander

Carrot

Cumin

Cooking Oil

Equipment you will use

Aluminum Foil

Baking Sheet

Bowl

Oven

Remove tray from oven.

Equipment you will use

Oven

Heat olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat until shimmering.

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Olive Oil

Equipment you will use

Dutch Oven

Sauce Pan

Add onion and cook, stirring occasionally, until onions are soft but not browned, about 4 minutes.

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Onion

Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds.

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Garlic

Ginger

Add carrots and stock, cover, and bring to a boil. Lower heat to medium-low and simmer soup, partially covered, until carrots have absorbed cooking liquid and re-plumped, about 30 minutes.

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Carrot

Stock

Soup

Remove soup from heat and use a hand blender to blend until mostly smooth. Alternatively, blend soup in a blender in two batches.

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Soup

Equipment you will use

Immersion Blender

Blender

Add yogurt and lime juice and blend until totally smooth (again, working in batches if using standard blender), about 1 minute.

Ingredients you will need

Lime Juice

Yogurt

Equipment you will use

Blender

Let soup cool at room temperature for one hour, stirring occasionally.

Ingredients you will need

Soup

Transfer to refrigerator and let cool, stirring occasionally, until well chilled, about 45 minutes. Check soup for seasoning, adding more salt or pepper to taste.

Ingredients you will need

Seasoning