Chilled Carrot Soup
Chilled Carrot Soup

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 1 hour
  • Prep: 10 minutes
  • Cook: 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 293kcal
  • 1198mg Sodium
  • 39g Carbs
  • 8g Fiber
  • 15g Fat
  • 4g Saturated Fat
  • 13g Sugars
  • 5g Protein
  • 140mg Calcium
  • 2mg Iron
293kcal 1198mg39g8g15g13g5g4g
The only heat in this dish comes from the fat-fighting cayenne pepper.


  • 2 tablespoons olive oil
  • 2 pounds carrots, peeled, sliced
  • 1 rib celery
  • 3 large leeks
  • 1 large onion, finely chopped
  • 6 garlic cloves, peeled
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1/2 teaspoon cayenne
  • 4 cups vegetable broth
  • 1/4 cup crème fraiche
  • Parsley, to garnish
  • 4 toasted pita pockets



1. Heat oil on medium-low heat in medium size pot. Add carrots, celery, onions, leeks, and garlic. Sauté until onions are translucent, about 3 minutes. Season with salt and pepper. 2. Add spices and vegetable broth. Simmer for 30 minutes until carrots are tender. 3. Remove pot from heat. In small batches, puree soup in blender until silky smooth. Return soup to pot and finish with crème fraiche. Thin to desired consistency with additional broth, if necessary. Adjust seasoning. Chill. 4. Serve in vodka shot glasses garnished with parsley and toasted pocket-less pita on the side.
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