Chilled Spicy Carrot Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 pound carrots, peeled and diced into ½ inch half-moons
  • ½ medium white onion
  • 3 cloves garlic
  • 2 teaspoons ground cumin
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon salt
  • 4 cups low-sodium vegetable broth
  • 6 tablespoons whole milk greek yogurt, plus more for serving
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 bag Primizie Ancient Sprouted Grains flatbread crisps
Instructions
  1. Add the olive oil and garlic to a medium size sauce pan over medium-high heat
  2. Once warm, add the white onion and carrots, cook about 5 minutes
  3. Add in the cumin, red pepper flakes, and salt, cook 2 minutes stirring continuously
  4. Pour in 3¼ cups vegetable broth and bring to a boil
  5. Reduce to a simmer and cook 25-30 minutes until carrots are soft
  6. Carefully transfer the soup to a blender, add remaining ¾ cup vegetable broth and blend on high until smooth
  7. Remove from blender and place the pureed soup into a large mixing bowl
  8. Whisk in the greek yogurt until smooth followed by the lime juice
  9. To serve warm, spoon immediately into bowl add a bit of lime zest, a dollop of greek yogurt and plenty of Primizie Ancient Sprouted Grains flatbread crisps on the side
  10. To serve cold, Refrigerate at lest 2 hours or overnight. Once chilled, spoon soup into bowls, add a bit of lime zest, a dollop of greek yogurt and plenty of Primizie Ancient Sprouted Grains flatbread crisps on the side
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/chilled-spicy-carrot-soup-primizie-crisps/