Chilled Asian Ginger Carrot Soup


2 lbs diced organic carrots
6 cups low sodium vegetable broth
2 cups cold water
7 cloves minced garlic
3 tsp minced ginger
2 medium red onion diced
3/8 tsp paprika
4 tsp ground cumin
1 tsp turmeric
2 tbsp olive oil
Salt and pepper to taste
Sliced scallion for garnish

Directions…In a large soup pot heat 2 tbsp olive oil over a medium heat…add onion, garlic and ginger and cook for approx. 2 minutes stirring frequently ..add broth, water, paprika, cumin and turmeric and bring soup to a boil..lower to a simmer and cook for approx 12-15 minutes until carrots are completely tender..remove from heat..allow soup to rest for 5 minutes..using an emersion blender or food processor purée soup but leave some chunks for texture…season with salt and pepper and refrigerate in an air tight container until well chilled..serve chilled with sliced scallion and a drizzle of extra virgin olive oil…Enjoy!!

Tips…Be sure carrots are cooked through..makes a beautiful first course summer appetizer…serve hot in the winter…


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