Balance hot summer days with a chilled carrot soup. This blended carrot recipe packs a lot of flavor and nutrition in a refreshingly light vegan recipe. Fresh ingredients like ginger, lime, and garlic add zing to this easy to prepare carrot soup dish.
Ingredients for Carrot Soup
2 Tbsp OIL, divided
1 ORANGE BELL PEPPER, seeded and cut into bite-sized pieces
2 Tbsp GARLIC, minced
1 lb CARROTS, cut into bite-sized pieces
3/4 tsp TUMERIC POWDER
1/4 tsp SMOKED PAPRIKA
1/2 tsp SALT
1/2 cup WATER
13.5 oz can COCONUT MILK
1 Tbsp LIME JUICE (1/2 lime)
1/4 tsp LIME ZEST
1 tsp SESAME OIL
1 Tbsp RICE VINEGAR
2 tsp HONEY, if soup is extra tangy
Garnish:
1/3 cup unsalted roasted PEANUTS, chopped. Alternative: 2 Tbsp SESAME SEEDS, toasted.
1/3 cup CILANTRO, chopped
You’ll also need a blender: a regular, stationery blender, or a smaller, handheld immersion blender like one used in the video. Check current prices for an immersion blender on Amazon.
How To Make Chilled Carrot Soup
- Wash, chop carrots, orange bell pepper into bite-sized pieces. Peel and mince garlic.
- Heat 1 tsp oil on medium high heat.
- Saute orange bell pepper and garlic till they begin to brown, then remove to a big bowl.
- Heat another 1 tsp oil; saute carrots till you see browned areas, about 4 minutes.
- Add turmeric powder, smoked paprika, salt and water. Stir, cover and let cook until a fork easily goes through carrots; about 5 minutes.
- Add cooked carrots and remaining ingredients (except garnish) to the bowl with cooked bell pepper and garlic.
- Blend all ingredients together to desired consistency.
- Place soup in the fridge and chill for at least 2 hours.
- Remove from the fridge. Stir in more water or coconut milk (1/4 cup at a time), until desired consistency.
- Serve chilled carrot soup with a garnish of peanuts and cilantro.
This Carrot Soup Recipe Is Versatile
Instead of sautéing your carrots, you can microwave them. Or, you can roast the carrots, pepper and garlic (leave cloves whole to roast, then mince) in 1 Tbsp oil and the seasonings, for 20-30 minutes at 400˚F.
If you want a hot soup, leave out the lime juice and zest. Instead of lime, stir in 1 tsp or more of your favorite savory seasoning, such as curry or rosemary. Heat on low/medium heat, or microwave, just until heated through.
Serve it over rice, noodles or rice noodles.
Looking for a sweeter way to use up some carrots? Try our Carrot Muffin Recipe.
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