Cold carrot soup with almonds

This carrot soup is quite a complex dish, so be patient and love it. Start cooking 5 hours before serving, as the soup tastes better when it is cold.


6 large carrots
1 medium potato
1 small stalk of leek
600 ml of coconut milk or cream with a fat content of 10%
2 cups of vegetable broth
a handful of raw salted almonds
cilantro leaves
2 tablespoon butter
1 tablespoon coconut oil
1.2 tsp. ground nutmeg
sea salt
freshly ground black pepper

Cold carrot soup with almonds
Cold carrot soup with almonds
  • Cut the leek in half lengthwise, wash, dry and chop.
  • In a pan with a thick bottom, heat the coconut oil and butter, put the leeks, fry on a low heat, stirring, until soft (10 minutes) without changing the color.
  • Wash the carrots and potatoes with a brush and wrap one by one in a double layer of foil.
  • Place on a rack placed in the upper third of an oven heated to 200 C.
  • Bake until soft for 40-50 minutes.
  • In a small saucepan, boil 1/2 cup of water with 1 tbsp. l. salt and a pinch of nutmeg, cook until the salt is completely dissolved.
  • Add 1 tbsp. l. butter and stir.
  • Place the almonds in a baking dish, cover with the mixture from the casserole and place in the lower third of the oven. When the water evaporates, keep in the oven for another 5 minutes, take out and cool.
  • Pour the cream into a saucepan with a thick bottom, add the nutmeg and bring to a boil over very low heat.
  • Remove from heat. Rinse the prepared carrots and potatoes with cold water and remove the skin.
  • Coarsely chop, put in a blender, add leeks and pour warm broth.
  • Beat with a blender until smooth and pour into a saucepan with cream.
  • Stir, season with pepper and bring to a boil, but do not boil!
  • Cool and put in the refrigerator for 4 hours.
  • Serve with cilantro leaves and salted almonds
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