Chilled Carrot Ginger Soup with Honey Yogurt Garni

Cool, refreshing and easy to make.

10 lb. carrots, peeled and cut into 1/2" slices
1/4 c. fresh ginger, peeled and finely grated
1 qt chicken or vegetable stock
1 qt water
1 qt heavy cream
2 c. orange juice
1/2 tsp white pepper
1 tsp Kosher salt
1 c. Hungry Hill honey
Garni: 1 c. plain yogurt + 1/4 c. Hungry Hill honey
Puree carrots in food processor until smooth.

In large bowl, combine all ingredients except cream and Garni. Whisk in the cream by hand and then chill. Mix honey and yogurt for the Garni.

Serving Information

Serve the soup chilled and drizzled with the honey-yogurt Garni.
Additional Information
Difficulty Level: 2 ·  Recipe Source: John Dodge, Chef, St. Anne's-Belfield School, Charlottesville, VA ·  Where To Cook: stove ·