Chilled Ginger Carrot Hatch Chile Soup

First Place in Central Market's Hatch Chile Contest!

I spent a month in Santa Fe and made frequent trips to the Farmer's Market. On one occasion, I was trying to figure out how to use the Santa Fe Farmers Market's fresh carrots, green chiles, and homemade yogurt in one cool healthy dish. The carrots and chiles are made palatably smooth by the Greek yogurt: ginger adds a zing. When I returned to Dallas, it was a 104 degrees. I dragged myself to Central Market trying to re-capture the Santa Fe experience and was thrilled to see that they were having a deliciously fun Hatch Chile Festival. Refreshing, healthy, and cool, this summer soup is high in beta-carotene and capsaicin. Children will love its velvety smooth texture and don't need to know that carrots are excellent for your eyes, help to keep your arteries clear, and may prevent tumors from growing. Capsaisin in chiles is loaded with health benefits too, where it: assists weight loss efforts, prevents carcinogens from binding to DNA, prevents food borne bacterial disease such as salmonella, aids in digestion and cold relief.

2 lbs. baby carrots, packaged and peeled

32 oz. low sodium chicken or vegetable broth

1 whole sweet onion, diced

2 T. olive oil

1 Tablespoon fresh grated ginger root

1 teaspoon fresh lemon zest

1 Tablespoon Vegeta seasoning

2 ½ cups whole milk Greek yogurt or 2% Greek yogurt (I use Fage)

¼ cup ½ and ½

1-4 roasted, peeled, seeded, and chopped mild Hatch chilies (taste after adding one, they are hot this year!)

1 roasted, peeled, seeded and chopped hot Hatch chili pepper (if needed for heat)

(Note: adjust heat, according to taste with ratio of hot/mild chiles, particularly if children will be eating it)

Basil leaves, fresh, for garnish

Place carrots in microwave-safe bowl and steam for 10 minutes, or until fully cooked.  Cool in refrigerator (This part may be done a few days in advance.) Sautee onions in olive oil until they become translucent. Puree onions and carrots in several batches in a blender with cream, yogurt, and broth until it is velvety. Chilies may be pureed with carrots or chopped and added as garnish or a combination of both. Add fresh ginger and stir. Cool soup in refrigerator until ready to serve. Garnish with dollop of Greek yogurt, basil leaf, and chopped chilies. Serve as first course with jalapeno chips and brut champagne.