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Chilled Roasted Heirloom Tomato Soup
This Chilled Roasted Heirloom Tomato Soup is so much more than your average gazpacho. It celebrates the tastes of summer by bringing out their very best flavors and honoring the preparation that makes them truly shine. It’s strange, despite the insane heat waves, I still have the days where I find myself craving comfort foods like soup and stews, yet I still want to soak up much of abundant fresh summer produce that I can. But, a girl can’t live on salads, smoothies and popsicles, alone.
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Grilled Summer Veggie Gazpacho
I am super excited to share with you guys this amazing summery, chilled soup recipe, aka one of my most favorite ways, currently, to enjoy the flavors of the season. The whole idea for this Grilled Summer Veggie Gazpacho was inspired by one of my new favorite kitchen staples, vegan stocks and broths from Massel.
Earlier this year while at the Expo West Natural Products Convention, I had the pleasure of not only meeting the amazing Blender Girl, Tess Masters, who has quickly become one of my favorite people, but in meeting her I was also introduced to Massel, an amazing brand, new to America, hailing from her home country of Australia. Massel makes high-quality easy-to-use bouillons, stock cubes, seasoning granules and Concentrated Liquid Stock. All of their incredible all-natural products are gluten-free and vegan, so they can essentially be enjoyed by all, regardless of dietary restrictions. Massel never adds MSG and all of their ingredients are non-GMO. Besides all of that, the best part about their bouillons are how they taste just like homemade stocks.
Though I am not strictly vegan or vegetarian myself, I do try to limit the amount of meat I consume. If I cannot get high-quality meat from our local farmer or at the farmers market, I much prefer to eat vegetarian. When it comes to homemade stocks and soups, I generally tend to use leftover bones from our grass-fed meat and/or whatever veggies I have on hand, to make a stock every other week or so. But this just isn’t always a possibility, sometimes I need quick and easy, but I still want healthy and real.
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Chilled Carrot Ginger Coconut Soup – Gluten-free + Vegan
I am very excited to be sharing another recipe with the Free People Blog, BLDG 25. Today’s recipe is a simple but totally impressive chilled soup that is perfect for all of these hot weather days we’ve all been having.
When it is as hot as it has been, I find it hard to want to start up the stove or oven and then do all the prep work in a hot kitchen. Then, once I am really good and sweaty, that’s when dinner is ready. Nothing like eating a hot meal and feeling like you want to just pass out or jump in a pool.
The great thing about this chilled carrot soup is you can do the prep work the night before or early in the morning when the kitchen and the rest of your house still has a chill to it from the overnight cool down. You make the soup quick, puree it and then put it in the fridge until you are ready to eat. It makes a wonderful dinner or lunch with a simple side salad, or it would be wonderful as an appetizer.
But, if you are like my hubby, Mark, and chilled soups totally skeeve you out, you can enjoy this soup warm, room temperature or hot. Trust me, I may have taken many spoonfuls of it, while it was cooling and it was just as incredible.
This recipe was originally shared on the Free People blog.
[print_this]Chilled Carrot Ginger Coconut Soup – Vegan + Gluten-Free
serves 4-6- 1 tablespoon olive oil
- 1 onion, chopped
- 3 tablespoons finely chopped ginger
- 3 cloves garlic, minced
- 1 lb. organic carrots, peeled and chopped into 1-inch pieces
- 4 cups organic low sodium vegetable broth
- 1/2 teaspoon sea salt
- 1-2 teaspoons yellow curry powder (optional)
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup full fat organic coconut milk
Heat olive oil in a large saucepan over a medium/high heat. Add in the onions and ginger, sauté for 4-5 minutes until the onions are beginning to get translucent and both the onions and ginger are fragrant. Add the garlic and sauté for another minute. Then pour in the broth, add in the carrots, salt, curry powder and red pepper flakes.
Bring to a boil, then turn the heat down and cover the pan and allow to simmer for 25-30 minutes until the carrots are nicely tender. Remove the pan from the heat (or just turn off) and allow the soup to cool, uncovered, for about 15-20 minutes.
Purée with an immersion blender or in batches using a regular blender or food processor*, until smooth. Return the puree to pot over a low heat. Pour in the coconut milk, stirring well to combine. Once combined, remove it from the heat and serve hot, or store it in the refrigerator and serve chilled, which is what I did. Top each bowl with some thinly sliced green onions.
*When puréeing hot soup in a blender or food processor, do so in small batches, filling the blender pitcher only about halfway. Put the lid on, but remove that small cap in the lid (if you have it) and hold the lid down tight with a towel, otherwise the steam will cause the lid to explode off, spewing hot liquid everywhere. This has never happened to me, but it can, so be careful. [/print_this]
While you are over there check out some of my other recipes: Roasted Balsamic Strawberry Mini-Tarts with Whipped Coconut Cream – Gluten-free + Vegan, No-Bake Banana Cream Pie – Gluten-free + Vegan, Blueberry Lavender Vanilla Ice Cream – Vegan, Gluten-free, Refined Sugar-free
