Fridge Friend Recipes
Chilled Carrot, Cucumber and Yoghurt Soup recipe
Cool and refreshing, this blended soup is light yet satisfying, with sweet carrot juice and yoghurt giving it a smooth finish. It is ideal as a summer lunch or elegant starter.
15 min · Easy · European Jump to method
Ingredients
- 1 Cucumber
- 1 large Carrot
- 150 g Yoghurt
- 300 ml carrot juice
- a few leaves mint
- 1 tbsp lemon juice
- to taste salt
- to taste black pepper
- 50 ml water
| Nutrition | Per serving |
|---|---|
| Calories | 76 kcal |
| Protein | 4.2 g |
| Carbohydrates | 12.4 g |
| Fat | 2.1 g |
| Saturated fat | 1.2 g |
| Fibre | 1.8 g |
| Sugar | 10.4 g |
| Sodium | 210 mg |
Why this works
Light, refreshing and relatively low in calories, with some protein from yoghurt and a modest vitamin boost from carrot and cucumber.
Vitamin A source. Carrot and carrot juice provide beta-carotene, supporting normal vision and immune function.
Hydration-friendly. Cucumber, yoghurt and added water make this a high-fluid dish, useful as a light starter or hot-weather meal.
Added salt to watch. Sodium can rise quickly depending on how much salt is added, so this is the main nutritional variable in the recipe.
Method
- Peel and roughly chop the cucumber and carrot.
- Blend the cucumber, carrot, carrot juice and yoghurt until completely smooth.
- Chill for 10 minutes if you have time, or serve straight away over ice.
- Adjust the consistency with a little water if needed.
- Serve cold in bowls or glasses.
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