Chilled Carrot Soup

By Nechama Norman

This soup is rich in color and very light and refreshing. Feel free to serve it as shooters in a mini version. You can also mix in cold heavy cream to achieve a two-tone effect. This serves really well warm, too.

3 tablespoons oil
1 medium onion, diced
2 celery stalks, diced
8 carrots, quartered

8 cups water
½ teaspoon cumin
1 teaspoon garlic powder
1 tablespoon salt
½ teaspoon ginger powder
¼ teaspoon white pepper

½ cup plain yogurt
2 tablespoons fresh dill, chopped

  1. Heat oil in a soup pot over medium heat. Add onions and celery, and sauté until translucent. Add carrots, cover pot, and steam for 15 to 20 minutes.
  2. Add water, cumin, garlic powder, salt, ginger powder, and white pepper. Bring to a boil. Lower heat and simmer, covered, for 30 to 40 minutes. Blend using an immersion blender. Keep chilled until ready to serve.
  3. To serve, ladle into bowls and swirl in yogurt and dill.

Yield: 8-12 servings

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