Chilled Carrot Soup

Chilled Carrot Soup Recipe
Photo: Iain Bagwell; Styling: Heather Chadduck
Serve Chilled Carrot Soup has an elegant appetizer or let it be a part of your colorful brunch menu.


Makes 5 cups
Total time: 6 Hours, 5 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 6 Hours, 5 Minutes


3 cups peeled and diced baking potatoes
2 cups diced carrots
1 1/2 cups chopped leeks
1 (32-oz.) container chicken broth
1 tablespoon jarred chicken soup base
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Garnish: finely shredded carrots


1. Combine first 5 ingredients in a Dutch oven; bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 10 minutes or until vegetables are tender. Cool 10 minutes.

2. Puree vegetable mixture, in batches, in a blender until smooth. Transfer puree to a large bowl; whisk in half-and-half, salt, and white pepper until blended. Let cool 1 hour; cover and chill 4 to 48 hours.

3. Add salt and white pepper to taste. Serve in chilled cups.


We tested with Superior Touch Better Than Bouillon Chicken Base.

February 2012
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