Carrot Soup Cups

Flavors of orange and dill complement the carrots in this pretty layered first course.

Carrot Soup Cups
About 12 appetizer servings
25 mins
by 4.0 1  person
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  • 2 pounds carrots, peeled and chopped
  • 1 cup water
  • 1 teaspoon finely shredded orange peel
  • 1 tablespoon snipped fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 2 - 4 tablespoons whipping cream or dairy sour cream
  • Chopped cooked beets or snipped fresh dill
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How to Make Vegetable Soup

Learn how to make this easy vegetable soup that will come in handy on chilly days. This great winter soup is chock full of healthy nutrients and chunky vegetables.

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.
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.
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: cal. (kcal) 42, Fat, total (g) 1, chol. (mg) 3, sat. fat (g) 1, carb. (g) 8, fiber (g) 2, pro. (g) 1, vit. A (IU) 4761.84, vit. C (mg) 5.31, sodium (mg) 125, calcium (mg) 20.19, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet
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