"carrot ginger soup" news and stories

Soup knows how to chill in August. You just have to give it half a chance. So for the next four days we're going to feature a few cold soups you may want to put in rotation when the garden is giving and the temperatures hit their peak.

Carrot and ginger are a good team, on the order of, say, Fred and Ginger, and this soup, from photographer bsmccoy and a recipe from Guy Fieri, spices it up with garlic, thyme and black pepper. But it also has a mellow side, with yogurt and honey. He uses a chicken or vegetable stock as a base, and a potato to give it more heft.

On the flip side, this Kitchen Daily recipe for chilled creamy carrot-ginger soup keeps it simple, made with little more than the two main components plus buttermilk, water and salt. Either way, you'll have the sunniest-looking soup around, the better to keep you cool.

Become a member of the Slashfood Flickr poolfor a shot of having your photos featured in Feast Your Eyes.

Carrots are available year round, but for some reason, the warm, golden color and the use of a spice like ginger make Carrot Ginger Soup feel like an autumn food. Depending on what type of liquid you use to cook the carrots and whether or not you add cream to the soup at the end, you can make it vegetarian or vegan. I didn't do it purposely, but mine came out vegan.