Chilled Carrot Ginger Soup with Labneh, Cucumber and Basil
The Hampton’s summer bounty is the perfect way to beat the heat. The best seasonal vitamin-rich produce demands simple no-fuss dishes that are perfect for a quiet evening al fresco— and these chilled soups do just that. In all three soups, the blender does most of the work— and even better— they can be made a few days ahead of time to let the flavors meld. Just take them out, garnish with some delicious morsels and serve. Classic Gazpacho— so deep and ruby red— gets a hit of sweetness with watermelon and the crunch of saffron aioli-slathered bread. Chilled Corn Soup— vibrant like sunshine— is taken up a notch with lobster and feta, and Titian-orange Ginger Carrot Soup is cool and soothing with a dollop of labneh. Effortless and delicious? Yes. A touch elegant? You bet. So whether it’s date night à deux or an easy family lunch, let’s embrace the big chill this hot August and dip our spoons into something cool, shall we?
Find more of my recipes on The Purist.
Serves 4
INGREDIENTS
1 small yellow onion, sliced
2 garlic cloves, sliced
1 tbsp olive oil
2 ½ cups carrots, medium diced
2 tsp grated fresh ginger
2-3 cups vegetable stock
1 tsp white miso
1 garlic clove, minced
1 tsp kosher salt
½ cup labneh
2 Persian cucumbers
Extra virgin olive oil, for finishing
Flaky sea salt, for finishing
Basil leaves, for garnish
METHOD
In a skillet over medium heat, add olive oil and sauté onion and garlic until soft, approximately 3-4 minutes. Turn heat to medium-low and add carrots, ginger and miso and sauté until carrots are soft, approximately 20-25 minutes.
Carefully transfer to a blender, add stock and blend until smooth. Add more stock as needed to achieve desired consistency. Pour into containers and refrigerate for 5 hours or longer to chill.
When ready to serve, slice cucumbers thinly using a mandoline or a very sharp knife. Pour soup into bowls, add a dollop of labneh and arrange cucumber slices atop. Finish with a glug of olive oil and basil leaves. Finish with flaky sea salt and serve.