Options

Format:
Include:
PRINT
See more
Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Chilled Carrot Soup

Serve Chilled Carrot Soup has an elegant appetizer or let it be a part of your colorful brunch menu.

Southern Living FEBRUARY 2012

  • Yield: Makes 5 cups
  • Hands-on:30 Minutes
  • Total:6 Hours, 5 Minutes

Ingredients

  • 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

Preparation

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.

Note:

We tested with Superior Touch Better Than Bouillon Chicken Base.

advertisement

Go to full version of

Chilled Carrot Soup recipe

advertisement