Recipe: Chilled Carrot Curry Soup

GAPS Recipe: Chilled Carrot Curry Soup | Body Wisdom Nutrition

Chilled Carrot Curry Soup

It’s been a nice hot summer here in Portland. This means that eating soup with homemade broth regularly hasn’t been very appealing. On the GAPS Diet and in other traditional ways of eating, homemade broth is consumed daily as a source of healing and protection for the digestive tract. Plus it tastes delicious and feels great in your belly!

I’ve been on the hunt for chilled soup recipes that include broth and came across an entire website dedicated to cool soups! While Great Cold Soups isn’t a GAPS-specific recipe site, these chilled soups are based on real foods so they are pretty easy to modify. I’ve made two of them so far, and this is my take on the Curried Carrot Soup, substituting a couple ingredients to make it GAPS-friendly.

I was pleased to see that the fat in my homemade chicken broth stayed mixed in to the soup evenly once it was blended. I also love this flavor combination. It’s different than what I have in my usual rotation of foods and with the fat present in the chicken broth, plus the yogurt, it filled me up without feeling like too heavy of a meal for summer.

Chilled Carrot Curry Soup

6 servings

Blended Carrot Curry Soup

Blended Carrot Curry Soup

Ingredients:

  • 1 pound carrots, peeled and chopped into large chunks
  • 3 cups chicken broth
  • 1/2 cup chopped onion
  • 1 clove of garlic
  • 2 tablespoons ginger, roughly chopped
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1 cup plain whole milk yogurt
  • Salt, to taste
  • Fresh ground black pepper, to taste
  • 1/2 cup sour cream
  • 1/4 cup finely chopped cilantro

Directions:

  1. In a large saucepan, combine carrots, broth, onion, garlic, ginger, curry powder and cumin and bring to a boil.
  2. Simmer, covered, over medium heat, until vegetables are soft, at least 20 minutes.
  3. Let it cool on the stove until it reaches a temperature for you to safely pour it in a blender without scalding yourself.
  4. Transfer to a blender and purée until very smooth. (Or keep it in the pot and use an immersion blender).
  5. Blend in the yogurt until just smooth.
  6. Add salt and pepper to taste, blending well.
  7. Transfer soup to a large bowl, then cover it and refrigerate until it’s chilled, at least 2 hours, but longer is totally fine.
  8. Garnish each serving with a dollop of sour cream and a sprinkle of cilantro.

The other soup I’ve tried from Great Cold Soups is the Chilled Mango Soup. Being a fruit-based soup, this one doesn’t contain any broth, but is more like a gourmet smoothie. The only substitution I made is using full-fat yogurt instead of low or non-fat. Absolutely delicious and refreshing on a hot evening!

Mango Soup Ingredients

Mango Soup Ingredients

Chilled Mango Soup

Chilled Mango Soup

 

 

 

 

 

Next cold soup I’m going to try? Cold Avocado Soup with Jalapeno Cream. Mmmm…

Know someone who’s suffering in the heat and can use a savory cool treat? Share this recipe with them!

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