Very cool, delightfully gingery carrot soup
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Your cold summer soup's best friend is ricotta whey, which provides a light, refreshing dairy under-note, without the heaviness of the cream you'll put in the same soup, come winter. When making Jennifer Perillo’s Creamy Homemade Ricotta – which you really must – you end up with more than 2 quarts of light but flavorful whey. Frankly, at this time of year, I cannot think of a better way to use it. (If you don’t make ricotta, don’t worry: you can use a touch of buttermilk.) Chilled soups can taste a bit flat, so I’ve boosted the ginger here by using ground as well as fresh, with a good bit of ground coriander. Also, the soup’s flavor comes through when it is just cool, and not ice cold, so take it out of the fridge a good half hour or more before serving. Make this as thin or as thick as you like. I find it more refreshing when it’s on the thin side. When I want a texture that’s more sheer, I halve and cook the onion with the carrots, but then remove it before blending the soup. Either way . . . . enjoy! ;o)
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