Chilled Carrot Soup
Cook carrots and potatoes in chicken broth until tender, then blend into a thick soup. Season to taste, stir in fresh cream, and serve chilled.
Ingredients
Carrot (peeled and cut into small pieces or segments)
1 kg
Potato (peeled and cut into small pieces or segments)
1
Chicken broth
2 L
Heavy cream
100 ml
Large leek (peeled and cut into small pieces or segments)
1
Cilantro (cut into thin strips)
a pinch
Paprika
a pinch
Salt
to taste
Ground pepper
to taste
Instructions
1
Step 1
Peel the carrots, potatoes, and leek, then cut them into small pieces or segments.
2
Step 2
Add the chicken broth and simmer for 20 minutes, then transfer to a food processor and blend until smooth and creamy.
3
Step 3
Remove from the processor, sprinkle with the thinly sliced cilantro, and drizzle with heavy cream.
4
Step 4
Season with salt, ground pepper, and paprika, then refrigerate until ready to serve.
