Ingredients

• 1 kg - carrots
• 6 cup - chicken stock
• 1 cup - cream
• 4 tbsp - butter
• Salt and pepper
• Salt, pepper to taste
• Mustard - 1/2 tsp

How to Make Cold Carrot Soup

• Melt the butter in a non stick vessel, add chopped carrots. Fry for 5 minutes
• Add 6 cups chicken stock, salt and pepper.
• Simmer until the carrots are tender. Cool and liquidize
• Add cream and adjust seasoning (salt, pepper and mustard to taste). Chill.
• Serve the soup very cold in chilled bowls.
• Float a sprig of mint leaves in each bowl.