| Yield | 4 |
|---|---|
| Recipes | Carrot |
| Yield | 4 |
|---|---|
| Recipes | Carrot |
Chilled Carrot Soup
1 pound carrots, chopped
1/2 cup water
1 14-1/2-ounce can chicken broth
1/4 teaspoon white pepper
Dash ground ginger
1/2 of an 8-ounce carton dairy sour cream
Celery leaves (optional)
In a medium saucepan cook carrots in water for 15 to 20 minutes or until very tender. Drain in a colander. Transfer carrots to a blender container or food processor bowl. Cover and blend or process until carrots are smooth.
Transfer carrots to a large mixing bowl. Stir in chicken broth,white pepper, and ground ginger. Cover and chill for 2 to 24 hours.
Before serving, stir in sour cream. Top each serving with celery leaves, if desired.