Cold Carrot Soup

Recipe by
Total Time:
1 hour
Nutrition facts:

240 calories calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

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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.