Cool Carrot Soup

Total time: 25 minutes
     The soup is cool but the spices add a bit of warmth.  Use hot paprika or a bit of cayenne pepper for more heat.

 Ingredients:

• 1 medium onion
• 2 medium carrots, peeled
• 1 small potato  about 2/3 cup chopped
• 1 rib celery
• 2 cups (16oz, 480ml) chicken stock
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp powdered ginger
• 1 tbs butter
• 2 tbs basil leaves
• 2 tbs plain or Greek yogurt
• Paprika

 Instructions:

• Chop onion.
• Thinly slice carrot, celery.
• Roughly chop potato.
• Heat butter in medium saucepan.  Add onion, celery and sauté until tender, about 5 minutes. 
• Add spices and sauté 1 minute longer
• Add carrots, potato and stock.  Bring to a boil, cover, reduce heat and simmer until carrots are done, about 15 minutes. 
• Purée solids in blender adding as much (or all) of the stock as you like. If soup is too thick, add more stock. 
• Chill soup or allow to cool to room temperature.
• Snip basil leaves if they're large. 
• Ladle the soup into bowls, top with yogurt and basil leaves. 
• Sprinkle with a bit more paprika and serve.