Chilled Carrot Soup

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  • Level: Easy
  • Total: 4 hr 50 min
  • Prep: 30 min
  • Inactive: 2 hr
  • Cook: 2 hr 20 min
  • Yield: 10 servings
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1 tablespoon olive oil

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1/4 cup freshly sliced ginger

1 onion, sliced

1 jalapeno, sliced

2 cups orange juice

2 cups coconut milk

4 cups chicken stock

1 pound peeled and sliced carrots

1 cup creme fraiche, for garnish

1 cup fresh cilantro leaves, for garnish


  1. In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat. Add the coriander and cumin seeds and saute until fragrant, about 2 minutes. Add the ginger, onion, and jalapeno and sweat for 4 minutes. Add all liquid ingredients and bring to simmer. Add the carrots and simmer for 2 hours.
  2. Remove from heat and puree using an immersion blender or regular blender. Strain twice through a fine-mesh sieve, pushing through all the solids with a rubber spatula. Chill in the refrigerator for 2 hours.
  3. Garnish with creme fraiche and cilantro and serve.