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Chilled Carrot Soup with Mint Coconut Yogurt

Course Soup
Servings 4 cups (approx.)
Author Tiffani

Ingredients

For the soup...

  • 4 large carrots
  • 1 1/2 - 2 cups honeydew melon  (I say 1 1/2 - 2 because the melon is hard to measure in chunks. So a heaping cup and a heaping half cup)
  • 1 cup water
  • 1/4 cup unsweetened cultured coconut milk (coconut yogurt)
  • 1 Tbsp blue agave syrup
  • 1 tsp lemon juice
  • 1/4 tsp minced ginger
  • 1/8 tsp cayenne

For the topping...

  • 1/2 cup unsweetened cultured coconut milk (coconut yogurt)
  • 1 Tbsp blue agave syrup
  • 5 mint leaves

Instructions

  • Place all soup ingredients into your high speed mixer. Start on the lowest setting and gradually turn up the speed until the carrots are broken up pretty small. Turn mixer to high and blend until completely smooth. Transfer contents to a bowl or other container and place in refrigerator until chilled.
  • Place topping ingredients into food processor and pulse until mint is chopped small and all is combined. Transfer to another container and place in fridge.
  • To serve, label soup into a bowl and top with the yogurt. Garnish with mint, if desired.