Butternut Carrot Soup
This spicy/cool soup is a study in contrasts. Although intended to be served cold, it may be gently heated to serve hot. During the “dog days” of August it is perfect as a first course to an al fresco dinner and pairs very well with a main dish salad, especially with RavenOak Seviche.
1 shallot, chopped
1 clove garlic, chopped
2 carrots, peeled and thinly sliced
1 tbs olive oil
2 cups cubed butternut squash
1 apple, peeled, cored and chopped
1 cup water
1 chicken bouillion cube (or vegetable)
1/8 tsp ground coriander
1/2 tsp garam masala
1/2 – 3/4 cups greek yogurt (or vegan substitute)
1 tsp lemon juice salt and white pepper to taste
2 tbs toasted pumpkin seeds
Saute shallot, garlic and carrot in olive oil. Add squash, apple, bouillon, water, coriander and garam masala. Saute about 10 minutes, stirring often. Watch carefully, this does not have much water — add more water as needed to prevent scorching. Remove from heat, cool slightly and puree in the blender. Add lemon juice. Taste and adjust seasoning for additional “heat”. If you are serving it hot, stir in the yogurt, and gently reheat. If you are going to chill it, let the puree cool about 15 minutes before adding the yogurt. Chill in the refrigerator. Garnish with toasted pumpkin seeds.