Chilled Carrot Soup with Golden Raisins, Cashews, and Yogurt

• 2 tablespoons extra virgin olive oil
• 2 teaspoons garlic, chopped
• 1 tablespoon ginger, minced
• 1 medium yellow onion, diced
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 1/2 teaspoons Indian chile powder or ground cayenne
• 2 1/2 cups diced carrots (from about 7 medium carrots)
• 2 cups carrot juice
• 2 cups chicken stock or vegetable broth
• 2 cups coconut milk
• 1 cup orange juice
• 1/4 cup unsalted cashews
• 1/4 cup golden raisins
• 1/4 cup Greek yogurt
• 2 tablespoons finely chopped cilantro

Heat the oil in a large sauce pot over medium heat. Add the garlic, ginger, and onions and sauté until translucent, about 5 minutes. Add the coriander, cumin, and Indian chile powder or cayenne and sauté for another minute to lightly toast the spices. Add the carrots, carrot juice, stock or broth, coconut milk, and orange juice and simmer until the carrots are tender, about 30 minutes, adjusting the heat as necessary to maintain a simmer. Remove from heat. Working in batches, purée the soup in a blender until smooth. Strain through a fine-mesh sieve. Taste for seasoning and add additional Indian chile powder or cayenne if desired. Refrigerate until completely chilled.

Preheat the oven to 350ºF. Spread out the cashews on a baking sheet and toast until fragrant, about 10 minutes. Remove from the oven and let cool. Roughly chop and set aside.

Place the raisins in a small bowl and cover with very hot water. Let steep until the raisins are plump, about 10 minutes. Drain.

Divide the chilled soup among 6 serving bowls. Place a 2-teaspoon mound of yogurt in the middle of each bowl of soup. Sprinkle with toasted cashews and raisins, then finish with cilantro.