Chilled Carrot Soup Recipe

4 carrots, sliced
1 medium onion, sliced
1 celery stick, with leaves, sliced
360ml chicken stock
1 tsp salt
Generous pinch cayenne pepper
180ml single cream or sour cream and basil or mint, to garnish


Add the carrots, onion and celery to a saucepan along with 120ml of the chicken stock. Bring to a boil then cover and reduce to a simmer, cooking for 15 minutes. Allow the mixture to cool then transfer to a blender. Season with salt and cayenne pepper then blend until smooth. Add the remainder of the stock and blend to mix thoroughly. Finally add the cream and blitz to mix. Pour into a bowl and place in the fridge to chill completely. Serve garnished with sour cream and fresh basil or mint leaves.

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