Chilled Carrot Soup with Cumin and Lime
Bright, refreshing, and effortlessly elegant, this Chilled Carrot Soup with Cumin and Lime is the ultimate summer dish that combines earthy warmth with zesty citrus tang. Perfect for warm days, this creamy soup features tender carrots simmered with aromatic cumin and garlic, then blended to velvety perfection. A splash of lime juice adds a delightful citrusy kick, while optional garnishes like a dollop of creamy yogurt and fresh cilantro elevate both the flavor and presentation. Ready in under an hour and served cold, this healthy vegetarian recipe is an easy make-ahead option for entertaining or meal-prepping. Bursting with vibrant flavors, this chilled soup is as nourishing as it is refreshing!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (chopped) yellow onion
- 3 cloves (minced) garlic cloves
- 2 teaspoons ground cumin
- 1 pound (peeled and sliced into rounds) carrots
- 4 cups vegetable broth
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup (optional, for garnish) plain yogurt
- 2 tablespoons (chopped, optional for garnish) fresh cilantro
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for 5 minutes until softened.
Stir in the minced garlic and ground cumin, cooking for an additional 1 minute until fragrant.
Add the sliced carrots to the pot and stir to coat them in the onion mixture.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low and simmer for 20 minutes, or until the carrots are tender.
Remove the pot from heat and allow the soup to cool slightly.
Using an immersion blender or a countertop blender, puree the soup until smooth. If using a countertop blender, work in batches to avoid overfilling.
Stir in the lime juice, salt, and black pepper, then taste and adjust seasoning if needed.
Transfer the soup to a covered container and refrigerate for at least 2 hours, or until fully chilled.
When ready to serve, ladle the chilled soup into bowls and optionally top each with a dollop of yogurt and a sprinkle of fresh cilantro.
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1148 mg | 50% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 11.7 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 154 mg | 12% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 953 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
