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Chilled Spicy Carrot Soup with Primizie Chips Featured
Alyssa

Chilled Spicy Carrot Soup

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Prep Time 40 minutes
Cook Time 2 hours
Total Time 2 hours 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound carrots peeled and diced into 1/2 inch half-moons
  • 1/2 medium white onion
  • 3 cloves garlic
  • 2 teaspoons ground cumin
  • 1/4 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

Method
 

  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 3 1/4 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 3/4 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