• Chilled Spiced Carrot Soup


Chilled Spiced Carrot Soup

Adapted from Floyd Cardoz, One Spice, Two Spice. Serves 6-8.


  • 3 green cardamom pods
  • 1 Tablespoon coriander seeds
  • 1/2 teaspoon whole fennel seeds
  • 1/2 teaspoon black peppercorns
  • 1 teaspoon Aleppo pepper or dash cayenne
  • 3 Tablespoons neutral vegetable oil
  • 1 cup chopped onion*
  • 2 Tablespoons minced ginger
  • 1/2 cup chopped fennel bulb*
  • 3 1/2 cups thinly sliced peeled carrots*
  • 1/3 cup cashew butter
  • 3 cups carrot juice ( jarred or fresh from juice bar or juicer)
  • 2 teaspoons salt or to taste

To Garnish

  • 2 Tablespoons chopped cilantro*
  • fresh lime juice

*Sourced at the Mill City Farmers Market


Dry toast the whole spices individually. Allow to cool and then grind them all together in a spice grinder.

In a heavy bottom soup pot, sweat (no color) the onion, fennel and ginger until soft. This may take 3-4 minutes. Having the lid on helps and stir occasionally.

Add carrots, cook two or three more minutes. Add 2 quarts water and salt. Simmer the carrots until soft, about 10-12 minutes. Add the carrot juice and toasted ground spices and then simmer 1-2 minutes more. Put the soup in a blender with the cashew butter and blend until smooth.

Chill the soup before serving. Add garnishes at service.

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