Chilled Carrot Soup Recipe
Summary
Preparation Time4 Hr 0 MinCooking Time30 Min
Ready In4 Hr 30 MinDifficulty LevelMedium
Health IndexHealthyServings4
Ingredients
| Carrots | 1 Cup (16 tbs), chopped | |
| Potato | 1 Large, chopped | |
| 1 medium leek, white part only, chopped | ||
| 1 can (14 1/2 oz.) ready-to-serve chicken broth | ||
| Lemon juice | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| 1/4 teaspoon dried summer savory leaves | ||
| Ground nutmeg | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Half and Half | 1 Cup (16 tbs) | |
Directions
In 1 1/2-quart casserole, combine all ingredients, except half-and-half.
Mix well.
Cover.
Microwave at High for 20 to 25 minutes, or until vegetables are very tender, stirring twice.
Let stand, covered, for 5 minutes.
Pour into blender or food processor bowl.
Process until smooth.
Return vegetable mixture to casserole.
Blend in half-and-half.
Re-cover.
Chill for at least 4 hours.
Mix well.
Cover.
Microwave at High for 20 to 25 minutes, or until vegetables are very tender, stirring twice.
Let stand, covered, for 5 minutes.
Pour into blender or food processor bowl.
Process until smooth.
Return vegetable mixture to casserole.
Blend in half-and-half.
Re-cover.
Chill for at least 4 hours.
Chef
