Chilled Carrot Soup

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Chilled Carrot Soup

Chilled Carrot Soup
Servings 4


  • 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.

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