30 Soups to Keep You Cool This Summer
© Spiced
Cold Carrot Soup with Jalapeno Coconut Milk
This delicious cold carrot soup uses a full can of coconut milk: half in the soup itself, and the other in the spicy coconut-jalapeno garnish that tops it. Smoky cumin, zesty lime, and of course, sweet carrots round out the rest of the flavors.
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INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!