Cold Carrot Soup
Cold Carrot Soup
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
Instructions
- 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