Chilled Soup of Carrots, Pink Grapefruit, Green Olives and Hazelnuts

A unique chilled carrot soup garnished with fresh grapefruit, olives, toasted hazelnuts, and aromatic hazelnut oil.

Vegetarian Summer Dinner Party Chilled Soup Carrot

Estimated Nutrition

Calories

363.9

kcal / serving

1455.5 kcal total

Carbs

20.6g

per serving

82.5 g total

Fat

29.6g

per serving

118.4 g total

Protein

4.8g

per serving

19.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

150

Milk

Fruits

piece

Pink Grapefruit

peeled, segmented and halved

Liquids

750

Water

NutsSeeds

clove

Garlic

peeled and crushed

sprig

Thyme

fresh

sprig

Rosemary

fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Hazelnut

crushed and toasted

punnet

Micro Coriander Cress

fresh

OilsFats

tbsp

Hazelnut Oil

Vegetables

500

Carrot

peeled

Green Gordal Olives

stones removed and halved

Method

Sauté butter, carrots, and garlic in a hot pan for 3 minutes.

Add 750ml water, thyme, rosemary, salt, and pepper.

Simmer covered for 6 minutes until the carrots are tender.

Stir in 150ml milk and allow the mixture to cool slightly.

Blend the mixture until smooth and chill for 30 minutes.

Thinly slice the carrots using a mandoline.

Divide soup into bowls and garnish with grapefruit, olives, nuts, and cress.

Drizzle with hazelnut oil before serving.