Name: Cold Carrot Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 4 cups (1 litre) carrots, peeled and sliced; 1 onion, thinly sliced; 2 tablespoons (30 ml) olive oil; 5 cups (1.25 litres) vegetable or chicken broth; 1/2 teaspoon (2.5 ml) celery salt; From 4 to 6 tablespoons (60 to 90 ml) cultured cream ( crème fraîche); 1/4 cup (60 ml) chopped fresh herbs (chives, parsley, tarragon ...); Salt and pepper

Ingredients

- 4 cups (1 litre) carrots, peeled and sliced
- 1 onion, thinly sliced
- 2 tablespoons (30 ml) olive oil
- 5 cups (1.25 litres) vegetable or chicken broth
- 1/2 teaspoon (2.5 ml) celery salt
- From 4 to 6 tablespoons (60 to 90 ml) cultured cream ( crème fraîche)
- 1/4 cup (60 ml) chopped fresh herbs (chives, parsley, tarragon ...)
- Salt and pepper

Preparation

- In a saucepan, cook the carrots and onion in the oil until the onion is translucent.
- Add the broth, celery salt, and pepper. Bring to a boil, cover and simmer gently for about 30 minutes or until the carrots are tender.
- In a blender, purée until smooth. Refrigerate for 4 hours or until the soup is cold. Add broth, if needed. Adjust the seasoning.
- Serve into shallow bowls. Garnish with a dollop of cultured cream and sprinkle with herbs. Delicious served with the Savoury Herb Cake.

Cold Carrot Soup

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Ingredients

Preparation

Personal Note

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