This soup is rich in color and very light and refreshing. Feel free to serve it as shooters in a mini version. You can also mix in cold heavy cream to achieve a two-tone effect. This serves really well warm, too.
3 tablespoons oil
1 medium onion, diced
2 celery stalks, diced
8 carrots, quartered
8 cups water
½ teaspoon cumin
1 teaspoon garlic powder
1 tablespoon salt
½ teaspoon ginger powder
¼ teaspoon white pepper
Garnish
½ cup plain yogurt
2 tablespoons fresh dill, chopped
- Heat oil in a soup pot over medium heat. Add onions and celery, and sauté until translucent. Add carrots, cover pot, and steam for 15 to 20 minutes.
- Add water, cumin, garlic powder, salt, ginger powder, and white pepper. Bring to a boil. Lower heat and simmer, covered, for 30 to 40 minutes. Blend using an immersion blender. Keep chilled until ready to serve.
- To serve, ladle into bowls and swirl in yogurt and dill.
Yield: 8-12 servings
For more great recipes, check out this weeks issue of Whisk by Ami
