Chilled Carrot Soup

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500g / 1 lb carrots
1 vegetable bouillon cube
1/2 bunch of cilantro
1 tsp of cumin powder
2 cloves garlic
1/2 inch fresh ginger, grated
3 tbsp olive oil
1 tbsp balsamic vinegar
3 tbsp ketchup
salt
1 generous pinch of red flakes

To garnish:
100g fresh goat cheese
1 tbsp milk

Peel or scrub the carrots. Chop them and put them in a saucepan. Add the vegetable cube, the cilantro stalks (keep the leaves for later), the cumin powder, garlic, ginger and salt. Cover with one liter (2 cups) of water, bring to the boil and simmer gently until the carrots are tender (about 20 minutes).

Remove the cilantro stalks. Use a hand-held immersion blender to puree the soup into a smooth consistency. Add the olive oil, vinegar, ketchup, red flakes and cilantro leaves. Puree again and chill for at least a couple of hours.

Before serving mix the cheese and milk so that it has a mousse-like consistency. Put a tbsp of cheese on top of each plate of soup before serving.