Do you love those spicy chilled carrot wheels served on salsa bars at taco shops? We do! We took that taste and let it be the inspiration for creating this refreshingly zesty soup. Enjoy chilled on hot summer nights or eat it hot in the cooler months. This flavorful soup pairs well with a crisp green salad and crusty bread for a filling, yet light supper. Or makes an excellent starter course for your next taco feast.
Makes about 8 servings.
2 Tablespoons Olive Oil or Unsalted Butter**
5 Cups Carrots, about 2 Pounds, peeled & sliced
1 Large Onion, chopped
1 Clove Garlic, about a teaspoon, chopped
1 - 2 Tablespoons Ole Ole Gourmet Mexican Seasoning**
6 Cups Vegetable Stock -We like “Better than Bouillon” **
½ Cup Heavy Whipping Cream, Sour Cream or Plain Yogurt**
Fresh Cracked Pepper & Sea Salt
2 Tablespoons Fresh Lime Juice, approximately 1-2 limes
2 Tablespoons Fresh Cilantro, chopped
Yogurt, Grated Lime Peel & Sprigs of Cilantro for garnish
1. Heat oil in heavy stock pot over medium high heat. Add carrots and onions sautéing until onions begin to soften and turn translucent, but not brown--about 5 minutes.
2. Add garlic and sauté one minute.
3. Add Ole Ole Gourmet Seasoning and sauté another minute.
4. Add vegetable stock. Bring to boil. Reduce heat and simmer uncovered until vegetables are fork tender, about 30 minutes.
5. Remove from heat and with hand immersion blender puree soup until smooth.
6. Place soup pot in the refrigerator and chill, about 4 hours.
7. When completely cooled, whisk in the cream of choice and lime juice. Taste and adjust seasoning to your liking.
8. To serve, ladle soup into bowls and top with a dollop of yogurt, a sprinkle of cilantro, a flourish of lime zest and for some extra heat with our Sriracha CHA Gourmet Salt.
Experiment with flavors. For a smokier soup, try Kojo seasoning. For an hint of curry, use Zen. For a milder, herbaceous bowl, try Herbs of Summer. Let us know about your experimentation with this flavor.
No vegetarian stock on hand? No problem. Feel free to substitute chicken stock. Also, if soup seems too thick after chilling, whisk in another ½ cup of bouillon to achieve your desired consistency.
For a Vegan pot, omit butter and use a vegetable oil for sautéing. After soup has chilled, whisk omitting the addition of cream. The soup will be thick and rich with a more overt zesty taste.
Want to change up your taco game? Make tamales! Get our easy, full detailed recipe HERE.
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