For the Love of Cooking!
|Recipes and Resources for Making Great Food
Browse:
Advanced Search
My Recipe Box
May We Recommend
Grilled Tri-tip Steak Salad
My Recipes
My Shopping List
+ Add to Shopping List
Cook's Tools
Cooking Timers
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Shopping List
Cold Carrot Soup
Serves 5 Cups |
Veggie forward and delicious.
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
| 5 carrots, peeled and diced |
| 3 cups peeled and diced baking potatoes |
| 1 1/2 cups chopped leeks |
| 32 oz. vegetable broth |
| 1 cube vegetable bouillon |
| 1 cup half and half |
| 1/2 teaspoon salt, plus more to taste |
| 1/4 teaspoon ground white pepper, plus more to taste |
Directions:
- Place carrots, potatoes, leeks, vegetable broth and vegetable bouillon in a Dutch oven; bring ingredients to a boil over medium-high heat. Reduce heat to low, cover Dutch oven, and simmer until vegetables are tender, about 10 minutes. Allow vegetables to cool for about 8 minutes.
- In batches, in a blender, puree vegetable mixture until smooth. After each batch is pureed, transfer to a large serving bowl. When all the batches are pureed, whisk in half-and-half, salt and pepper.
- Allow soup to cool for about 1 hour and then cover and chill for 5 hours.
- When ready to eat, season with more salt and pepper.
| Course: | Dinner, Lunch, Side, Soup |
See Other Recipes Like This
Summer
Easter
Spring
The perfect recipes for the school year!
When it comes to the school year, you usually have less time to make breakfast, lunch and dinner. Try these tasty recipes, they're easy, quick and delicious! View Recipes >
Throw something on the barbie!
Summer is here and boy do we have a few delicious recipes for you! Try them out today, you won't regret it! View Recipes >
