Cold carrot soup
Last updated 6/12/2012 1:00:49 AM. Recipe ID 24046. Report a problem with this recipe.
Title: Cold carrot soup
Yield: 2 servings
6 Carrots, peeled and sliced
1 c Canned chicken broth
1 c Whipping cream
1/4 ts Ground nutmeg
Servings 2 to 4
Salt Plain yogurt Parsley sprigs
Cook carrots in medium saucepan of boiling water until just tender,
about 10 minutes. Drain. Puree carrots with broth in blender or
processor. Blend in cream and nutmeg. Season with salt. Cover and
chill 30 min. (Can be prepared 1 day ahead.) Ladle soup into bowls.
Top each with yogurt and parsley.
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