Chilled Carrot Soup

Just because the weather is heating up doesn’t mean you can’t sip on a savory, belly-filling soup. This chilled carrot soup features bold flavors from sweet carrots, garlic, fresh herbs, and avocado chunks.
Just because the weather is heating up doesn’t mean you can’t sip on a savory, belly-filling soup. This chilled carrot soup features bold flavors from sweet carrots, garlic, fresh herbs, and avocado chunks.

Chilled Carrot Soup

Serves 4

Ingredients:

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• 1/4 cup coconut oil

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• 1 pound garden-fresh carrots, tops trimmed, sliced

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• 3 garlic cloves, minced

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• 2-1/2 cups vegetable broth

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• 1 tablespoon minced fresh thyme

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• 3 tablespoons minced fresh parsley plus more for garnish

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• Salt and freshly ground black pepper

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• 1/2 cup plain soy creamer

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• 1 large avocado, halved, pitted, peeled, diced

Directions:

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1. Heat coconut oil in a large saucepan over medium heat. Add carrots and cook, stirring often, until carrots start to soften.

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2. Stir in garlic and cook, stirring for 1 minute. Add broth, thyme, and parsley. Season with salt and pepper. Bring to a simmer, cover, and continue to simmer for 5 minutes or until carrots are very tender.

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3. Remove saucepan from the heat and stir in soy creamer. Season again with salt and pepper. Let cool slightly.

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4. Puree soup in a food processor or blender. Refrigerate until cold.

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5. To serve, ladle soup into 4 bowls and garnish with diced avocado and a sprinkling of parsley.

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