Description
A refreshing and velvety Polish Cold Carrot Soup infused with bright orange juice, almond flakes, and raisins. Perfectly chilled and garnished with whipped cream, parsley, and crunchy nuts and seeds, this soup is a delightful blend of sweet and savory flavors ideal for spring or summer meals.
Ingredients
Scale
Main Ingredients
- 6 medium carrots (14 oz, 400 g)
- 1 medium onion, white
- 3 cups (750 ml) chicken stock
- 1 cup (250 ml) orange juice, 100% or freshly squeezed
- 1 tbsp orange zest, grated
- 3 tbsp almond flakes
- 3 tbsp raisins
- ½ cup (115-120 ml) whipping cream (30% fat or more)
- 1 tsp honey
- A pinch of herbal salt
- White pepper, ground, to season
Garnish
- 3-4 tbsp parsley leaves
- 3-4 tbsp nuts and seeds (e.g. pumpkin seeds, sunflower seeds, almond flakes)
Instructions
- Soak Raisins: If your raisins are large, slice them in half. Place them in a small bowl and soak in 4 tablespoons of orange juice to soften and infuse flavor.
- Prepare Vegetables: Peel and roughly chop the carrots and onion. Transfer them into a cooking pot as you prepare them.
- Cook Vegetables: Pour in the chicken stock and bring the mixture to a near-boil. Reduce heat and simmer uncovered for 25-30 minutes until the vegetables are soft and some of the stock has evaporated.
- Season Soup: Add 1 teaspoon of honey, a generous pinch of herbal salt, and a pinch of ground white pepper. Stir well and allow the soup to cool completely.
- Blend Soup: Once cooled, purée the soup using an immersion blender or food processor until smooth.
- Strain Purée: Pass the puréed soup through a fine mesh sieve to remove any lumps for a velvety texture.
- Mix Additional Ingredients: Stir in the remaining orange juice, grated orange zest, almond flakes, and soaked raisins. Cover and refrigerate for at least one hour to chill and meld flavors.
- Whip Cream: Using a whisk or mixer, whip the cream until soft peaks form just before serving.
- Serve Soup: Pour the cold soup into individual bowls or plates. Gently fold a portion of whipped cream into each serving.
- Garnish and Enjoy: Top with parsley leaves and a mix of nuts and seeds of your choice. Serve immediately while cold.
Notes
- This soup is velvety smooth and packed with healthy ingredients, making it nutritious and satisfying.
- Ideal for spring or summer lunches or as part of a dessert tray due to its refreshing nature.
- Herbal salt can be substituted with a mix of salt and dried herbs if unavailable.
- Use freshly squeezed orange juice for the best flavor.
- Whipping cream with at least 30% fat content is recommended for optimal texture.
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 15 grams
- Sodium: 1695 milligrams
- Fat: 27 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 22 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 8 grams
- Protein: 15 grams
- Cholesterol: 6 milligrams
