Photo: Chilled Carrot and Cauliflower Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 5 medium carrots, peeled and coarsely chopped
- 1/2 head cauliflower, cut into florets
- 1 teaspoon red pepper flakes
- 2 teaspoons lemon zest
- 1 teaspoon ground cumin
- 2 cups chicken or vegetable stock
- 3/4 cup plain yogurt, divided
- Kosher salt and freshly ground black pepper
- 1 green onion, finely chopped
Directions
Heat the oil in large pot over medium heat. Add the onions and cook until tender, about 5 minutes. 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. Let the soup cool slightly, and then blend until smooth, working in batches. 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. Serve the soup in individual bowls with dollops of remaining yogurt, and some chopped green onion.
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. 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. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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By obsessed cook
OH
on April 06, 2013
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Overall I like this soup. Like others, I blended with an stick blender. Also, found it spicy (fine but otherwise bland. I LOVE Greek yogurt and put in plenty of that. Added a sprinkle of cinnamon and 1T of honey which added another level of taste. I'll certainly make it again. I also like another comment about adding white beans and might try that as well as using all chicken stock instead of chicken stock and water.
By ltropic_12737483
Amherst, 75
on April 04, 2013
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This soup was delicious and so easy to make! I was afraid to add the yogurt because I didn't know what that would taste like, so I added it to a little bowl of soup first. It made the soup! When I added the yogurt to the rest of the pot, I cut down a bit and added it to my taste. This is now one of my favorite soups. Very healthy too! For non yogurt lovers, you can use heavy whipping cream, that is what I was going to do, but decided to try the yogurt first. Glad I did. On the show, Melissa added half chicken stock and half water, but the recipe only calls for stock. I did both water and chicken stock like she did on the show and it turned out very good. Thanks, Melissa!
By aspenhound_13107991
SVR, 90
on November 12, 2012
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I made this soup yesterday. It was a kind of spicy and yogurt was a kind of strong. I will make this again but I will omit yogurt and put just 1/2 to 1/4 tsp of red pepper flakes. Then I will serve this as a hot soup.
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