Chilled Carrot Soup

Although July has almost passed (how quickly!), we still have August to face here in DC.  August comes in with more heat and humidity, and by its end everyone cannot wait for fall.  I’m sure others also have to deal with this heat- and this soup is perfect for it.

None of us want to stand in the kitchen, so this is a great soup to make over a weekend (less than 30 minutes), and then be able to pull it out for lunch or dinner throughout the week!  If you have an overabundance of tomatoes, feel free to add those it- it’ll change the flavor profile a bit, but it’ll add a great taste!

Need other ideas for cold soups?  Try these: cucumber gazpacho, shrimp gazpacho, or a tomato soup with basil.

Chilled Carrot Soup
Fifth Floor Kitchen original

1 tbsp olive oil
1 onion, roughly chopped
6 garlic cloves, halved
2 lbs carrots, peeled, roughly chopped
1/2 tsp curry powder
4 cups water
1 cup almond milk
2 tsp salt
1 tsp pepper

In a large pot heat olive oil, then add the onion.  Sauté the onion is translucent, about 5 minutes.  Then add in the garlic and carrots, cook for another 5-8 minutes.  Next, stir in the water and curry powder.  Bring to a boil, and then simmer for another 15 minutes.

Finally, pour all of this into a blender (or food processor), and blend until the consistency is to your liking.  Then pour it back into a pot, add in the almond milk, salt and pepper.  Cook for another 5 minutes.

Serve this warm, or you can keep it in the fridge and serve this chilled.