Cold Carrot Soup   

Name: Cold Carrot Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 to 6 servings
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

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Preparation 20 MIN

Cooking 40 MIN

Cooling 4 H
Makes 4 to 6 servings
Freezes

Ingredients
Preparation

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.