Sunny's Quick Chilled Carrot Soup

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Soup:
  • One 16-ounce bag frozen sliced carrots, thawed slightly
  • 1 to 2 cups chicken stock
  • 1/2 cup creme fraiche
  • 1/2 cup frozen pearl onions, thawed slightly
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon maple syrup
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon hot Hungarian paprika
  • Pinch of nutmeg
  • Kosher salt
  • Garnish:
  • 1/4 cup chopped pecans
  • Grated zest of 1 lemon
  • Freshly ground black pepper
Directions
  • For the soup: In a powerful blender, add the carrots, 1 cup of the chicken stock, the creme fraiche, onions, lemon juice, maple syrup, ginger, paprika and nutmeg. Blend until smooth. If needed, add a bit more stock to loosen to the desired texture; this soup should be slightly thick. Taste and season with salt. Blend, taste again and season again if needed. Refrigerate.

  • For the garnish: In a small dry pan over medium heat, add the pecans, lemon zest and a few grinds of black pepper. Toss and toast until the pecans become fragrant and the lemon zest shines as well.

  • Pour the chilled soup into bowls and serve topped with the garnish.


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    This recipe is featured in:

    The Kitchen