Cold Cream Of Carrot Soup Recipe

Cold Cream Of Carrot Soup picture


Preparation Time40 MinCooking Time20 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings6
Main Ingredient


 Onion1 Medium, peeled and quartered
 Butter3 Tablespoon
 Curry powder1 Teaspoon
 Dill seed/1 teaspoon fresh dill1⁄2 Teaspoon
 Carrots2 Pound
 Chicken stock5 Cup (80 tbs)
 Nutmeg1 Teaspoon
 Cream2 Cup (32 tbs) (Heavy Is Best)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 494 Calories from Fat 112

% Daily Value*

Total Fat 12 g18.6%

Saturated Fat 7.5 g37.7%

Trans Fat 0 g

Cholesterol 27.6 mg

Sodium 601.1 mg25%

Total Carbohydrates 86 g28.6%

Dietary Fiber 5.4 g21.4%

Sugars 39.3 g

Protein 10 g19.7%

Vitamin A 512% Vitamin C 20.1%

Calcium 24.1% Iron 7.2%

*Based on a 2000 Calorie diet


Using the steel knife in the work bowl, process onion until coarsely chopped.
Saute in butter until translucent, stir in the curry powder and dill, and continue cooking for several minutes.
Slice carrots, combine with onions, and add stock.
Season with salt and pepper.
Cook until carrots are soft.
Puree the mixture in three or four batches.
Chill thoroughly.
Stir in cream just before serving.
Carrots and cream have an affinity for each other.