Chilled Carrot and Squash Soup

Chilled Carrot and Squash Soup

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/4 cup red onion, chopped
  • 3 cups reduced sodium chicken broth
  • 1-1/2 cups carrots, sliced
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon black pepper
  • 1 cocozelle squash, chopped
  • 3/4 cup plain yogurt
  • 1/2 cup chives or green onions, chopped for garnish
  1. In a large saucepan with a lid, heat the olive oil over medium high heat. Add the garlic and onion and cook for 3 minutes.

  2. Add the carrots and broth. Cover and bring to a boil.

  3. Lower heat to medium and simmer until carrots begin to soften, about 7 minutes.

  4. Add the cumin, salt, coriander, pepper, and the squash. Cover, raise heat to high, and bring to a boil.

  5. Reduce the heat to low and simmer, covered, for about 15 to 20 minutes, or until vegetables are very tender and flavors are blended.

  6. Carefully pour the mixture into a food processor or blender (or use an immersion blender) and puree soup until smooth.

  7. Pour into a large bowl, cover, and chill in the refrigerator for 1 hour.

  8. Stir in the yogurt until well combined.

  9. Divide into serving bowls and garnish with chives.