← All recipes

Chilled Puree Of Carrot And Melon

A home-style Chilled Puree Of Carrot And Melon made with Vegetable Oil, Md Onion, Carrots, Cantaloupe, and T Salt. Serves 6. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4 tbsp
• 1
• 1 lb
• 4 cup
• 1 cup
• 1
• 2 tbsp
• 1/2 tsp
• 2 tbsp
• 3 tbsp

Method (preview)

1. 1

   HEAT THE OIL IN A STOCK POT over low heat, add the onions and slowly cook, stirring, for about 7 minutes.

2. 2

   Do not let them color.

3. 3

   Add the carrots and continue cooking, stirring, until most of their water has been released and they fall apart, about 35 minutes.

4. 4

   Add the stock, cover, bring to a boil, reduce the heat and simmer about 15 minutes.

5. 5

   Add the cantaloupe, salt, coriander and cumin and cook 2 minutes.

6. 6

   Strain and reserve the liquid.

7. 7

   Transfer the carrots, onions and cantaloupe to a blender or food processor and puree until very smooth.

8. 8

   Return the puree to the pot and add the reserved liquid.

9. 9

   Chill in refrigerator for 2-to-3 hours.

10. 10

    Combine the milk and the yogurt in a small bowl until smooth.

11. 11

    Reserve until serving.

12. 12

    Pour the soup into chilled soup bowls just before serving.

13. 13

    Decorate the surface by spooning 3 simple lines of yogurt mixture across the surface of each bowl of soup.