Description
A refreshing and velvety Polish Cold Carrot Soup made with sweet carrots, natural orange juice, and a hint of almond and raisins, perfect to serve chilled as a light spring or summer lunch or as part of a dessert spread.
Ingredients
Scale
Soup Base
- 6 medium carrots (14 oz, 400 g)
- 1 medium white onion
- 3 cups (750 ml) chicken stock
Flavor and Add-ins
- 1 cup (250 ml) 100% orange juice or freshly squeezed
- 1 tbsp orange zest, grated
- 3 tbsp almond flakes
- 3 tbsp raisins
- 1 tsp honey
- A pinch of herbal salt (see notes for substitute)
- White pepper, ground, to season
Cream and Garnish
- ½ cup (115-120 ml) whipping cream (30% fat or more)
- 3-4 tbsp parsley leaves
- 3-4 tbsp nuts and seeds (e.g. pumpkin seeds, sunflower seeds, almond flakes)
Instructions
- Soak Raisins: If the raisins are large, slice them in half and place them in a small bowl. Pour four tablespoons of orange juice over them and allow them to soak, enhancing their flavor and softening their texture.
- Cook Vegetables: Peel and roughly chop the carrots and onion, then place them in a cooking pot. Pour in the chicken stock and bring to a near boil. Reduce heat and simmer uncovered for 25-30 minutes until the vegetables soften and some stock evaporates, concentrating the flavors.
- Season Soup: Once the vegetables are cooked, add a teaspoon of honey, a generous pinch of herbal salt, and a pinch of ground white pepper. Stir well to combine the seasoning, then allow the soup to cool down to room temperature.
- Purée Soup: Use a blender or an immersion blender to purée the soup until completely smooth. For the smoothest texture, push the purée through a fine mesh sieve to remove any remaining lumps.
- Combine Ingredients and Chill: Stir in the remaining orange juice, grated orange zest, almond flakes, and the soaked raisins. Mix thoroughly, cover with cling film, and refrigerate the soup for at least one hour to chill and let flavors meld.
- Whip Cream: Before serving, whip the whipping cream by hand with a whisk or using an electric mixer until soft peaks form.
- Serve Soup: Pour the chilled soup into individual bowls. Gently fold a portion of whipped cream into each serving to add richness and creaminess.
- Garnish and Present: Garnish each bowl with fresh parsley leaves and a sprinkling of your choice of nuts and seeds such as pumpkin seeds, sunflower seeds, or additional almond flakes. Serve immediately while cold.
Notes
- This cold carrot soup is smooth, creamy, and full of healthy ingredients, making it a nutritious option for warmer days.
- Ideal for spring or summer meals or as a light dessert offering.
- Herbal salt can be substituted with a mix of dried herbs and regular salt if unavailable.
- For a vegan adaptation, substitute chicken stock with vegetable stock and use plant-based cream alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 15 g
- Sodium: 1695 mg
- Fat: 27 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 6 mg
