Chilled Carrot Soup
Make-ahead cold soups such as this one are a real advantage when you're entertaining. Prepare the night before and chill until serving time.
Prep Time:
20 mins
Total Time:
35 mins
Servings:
Makes 4 to 6 servings.
Ingredients
-
1 pound carrots, chopped
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1/2 cup water
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1 14-ounce can reduced-sodium chicken broth
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1/4 teaspoon white pepper
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Dash ground ginger
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1/2 of an 8-ounce carton light dairy sour cream
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Celery leaves (optional)
Directions
1.
In a medium saucepan cook carrots in water for 15 to 20 minutes or until very tender. Drain in a colander. Add half of the carrots and half of the chicken broth to a blender container or food processor bowl. Cover and blend or process until carrots are smooth; transfer mixture to a large mixing bowl. Repeat with remaining carrots and chicken broth. Stir in white pepper and ground ginger. Cover and chill for 2 to 24 hours.
2.
Before serving, stir in sour cream. Top each serving with celery leaves, if desired. Makes 4 to 6 servings.
Nutrition information
Calories 88, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 11 mg, Sodium 311 mg, Carbohydrate 12 g, Fiber 3 g, Protein 3 g. Daily Values: Vitamin A 514%, Vitamin C 11%, Calcium 6%, Iron 3%. Exchanges: Vegetable 2, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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