Creamy, simple, and full of flavor, this cold stew is ideal when high temperatures don't allow us to enjoy heavy, hot dishes.
When the temperatures rise, heavy, hot dishes are often not the first choice. Cold carrot soup is a great alternative because it's light, refreshing, and easy to prepare. The carrots give it a subtle sweetness and beautiful color, while the coconut milk and spices contribute to a creamy texture.
Ingredients: 450 grams of carrots, 400 milliliters of coconut milk, 125 milliliters of cold water, two tablespoons of wine vinegar, two tablespoons of olive oil, one to two cloves of garlic, salt and pepper. The ingredients are simple and easily available, and the preparation does not require much time. The soup can also be prepared in advance, which makes it practical for hot days.
Place the peeled and chopped carrots in a blender along with the coconut milk, olive oil, garlic, vinegar, and water. Season with salt and pepper, then blend until completely smooth and creamy. Then refrigerate the soup for at least four hours to chill thoroughly.
If the soup becomes too thick while cooling, add a little more cold water and stir well. Serve with fresh vegetables, a few drops of olive oil and seeds if desired. It can be served as a light appetizer, but also as a refreshing meal during hot summer days.
