Carrot Soup Cups
Recipe from
Better Homes and Gardens
Flavors of orange and dill complement the carrots in this pretty layered first course.
Servings:
Makes about 12 appetizer servings.
Prep Time:
25 mins
Total Time:
40 mins
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Ingredients
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2 poundscarrots, peeled and choppedsee savings
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1 cupwatersee savings
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1 teaspoonfinely shredded orange peelsee savings
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1 tablespoonsnipped fresh dillsee savings
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1/2 teaspoonsaltsee savings
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1/4 teaspoonground white peppersee savings
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2 to 4 tablespoonswhipping cream or dairy sour creamsee savings
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Chopped cooked beets or snipped fresh dillsee savings
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Directions
1.
Cook carrots, covered, in the 1 cup water in a medium saucepan for 15 to 20 minutes or until very tender. Cool slightly; transfer undrained carrots to a blender container or food processor bowl. Add orange peel, the 1 tablespoon dill, salt, and white pepper. Cover and blend or process until mixture is smooth.
2.
Add additional water (about 2 cups) 1/2 cup at a time, blending or processing until mixture reaches desired soup consistency. Cover and chill 2 to 24 hours.
3.
To serve, divide soup mixture in half. Return half to a saucepan and heat just until simmering. Remove from heat. Stir in cream. Divide hot soup among small cups, filling half full. Carefully spoon cold soup atop. Top with chopped beets or snipped fresh dill. Serve at once. Makes about 12 appetizer servings.
Nutrition information
Per serving: Calories 42, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 125 mg, Carbohydrate 8 g, Fiber 2 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 9%, Calcium 2%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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