This chilled soup is a delicious and refreshing choice for those hot summer days. Even better, all the nutrients packed in here make this a healthy choice as well!

I miss making soups during these warm summer months. For that reason, every now and again I’ll whip up something chilled. This carrot soup is similar to the other chilled soups I’ve made in the way in which it is both a little sweet and a little spicy. I’ve never, however, used carrots for one, and that has got me really excited!

Carrots are excellent for both your health and for the physical appearance of your body. They aid with digestion, help with inflammation, prevent cancer and heart disease, plus are great for your eyesight and your skin. The best part is, this is only the half of it! They do so much more! After reading about their benefits, it made me want to eat them every day! I should have made a bigger batch of this soup!

I knew I needed to add something sweet to my soup to mellow out the strong carrot flavor. I had a couple of ideas but used some honeydew for my first try, and well, uh… winner!!! Honeydew shares some of the same health benefits as the carrots, being as they are good for the skin and eyes and boost the immune system, this is the vitamin C. Honeydew have a high calcium content making them good for our bones and teeth. Calcium can be found in carrots as well, and they both contain copper which is good for healing muscle tissue. Sounds great if you’re hitting the gym like me!

The other yummy and healthy ingredients in here include ginger — great for your stomach and an anti-inflammatory, lemon — another one packed with vitamin C, and cayenne — which is high in vitamin A like the carrots. I did add a little blue agave syrup to this, not so much for more sweetness because I could have just added more honeydew, but I thought the flavor of it would be a good addition.

Once these ingredients are all blended up and placed in the refrigerator to chill, it’s time to make your yogurt topping which contains fresh mint — also good for the tummy, and coconut yogurt — which contains live cultures good for your gut, along with some more calcium, vitamin D to help absorb that calcium, and a little B12 as well. Lastly, I added some more agave syrup to sweeten it up a bit. This topping compliments the soup well and is to be swirled on before serving.

Those generic red and yellow condiment bottles (for ketchup and mustard) work well to distribute the yogurt on top of the soup. I found mine at the Dollar Store. The mint does get stuck in the top, however. You can use a toothpick to unclog the hole or cut it a little larger. Pastry bags with a fine tip also work nicely. For a prettier presentation, I suggest running a toothpick through the yogurt, after swirling onto soup.

I’ve yet to mention my favorite facts about carrots, so I think I’ll end with that. They’re low in calories, filling, and leave you with a boost of energy. Definitely something I’m happy to put in my body! I hope you find this soup just as delicious and refreshing as we did. If so, remember to take a pic and tag me on Instagram! @veggiesattiffanis