Ingredients
Main Ingredients
- 2 14.5 oz cans of tart cherries, with liquid
- 1 lemon slice
- 1 ½ tbsp maple syrup
- ¼ cup coconut yogurt, plus more for serving if desired
- 2 ½ tsp arrowroot
- Dill to serve, optional
Instructions
- Combine cherries and lemon slice: In a medium saucepan, pour the tart cherries with their liquid and add the lemon slice. Heat gently over medium heat to infuse the lemon flavor into the cherries.
- Prepare arrowroot slurry: In a small bowl, mix the 2 ½ teaspoons of arrowroot with a few tablespoons of cold water to make a smooth slurry, ensuring there are no lumps.
- Thicken the soup: Once the cherry mixture is warm but not boiling, slowly stir in the arrowroot slurry while continuously stirring to prevent lumps. Cook for 2–3 minutes until the soup thickens slightly but does not boil to preserve the cherry flavor and prevent arrowroot from breaking down.
- Add sweetener and yogurt: Remove the lemon slice and stir in the maple syrup and ¼ cup of coconut yogurt until well combined. Taste and adjust sweetness if desired.
- Chill the soup: Transfer the soup to a container and refrigerate for at least 2 hours until thoroughly chilled.
- Serve: Ladle the cold cherry soup into bowls and garnish each serving with a dollop of additional coconut yogurt and a sprig of fresh dill if using. Enjoy chilled as a refreshing appetizer or dessert.
Notes
- For best flavor, use tart cherries canned in juice rather than those in syrup to control sweetness.
- If fresh tart cherries are available, you can substitute about 3 cups of fresh pitted cherries and adjust liquid accordingly.
- Arrowroot powder is essential as it thickens at a lower temperature and remains clear; cornstarch can be used as a substitute but may alter texture slightly.
- This soup is vegan and dairy-free, thanks to coconut yogurt.
- Chilling for at least 2 hours enhances the flavors and thickening.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
- Diet: Vegan
