Chilled Carrot Soup

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.

Yield: Makes 5 cups
Recipe from Southern Living

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

We tested with Superior Touch Better Than Bouillon Chicken Base.

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