Sunny's Quick Chilled Carrot Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 202
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 22
- Dietary Fiber
- 5
- Sugar
- 11
- Protein
- 5
- Cholesterol
- 17
- Sodium
- 616
- Total: 20 min
- Active: 20 min
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.