Cooking
Browse:
Advanced Search
My Recipe Box
May We Recommend
Roasted Sirloin Pork Roast
My Recipes
My Shopping List
+ Add to Shopping List
Cook's Tools
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
Spring
Easter
Summer
Warm up with delicious soup!
It doesn't get much better than sitting down with a big bowl of homemade soup as the temperatures drop outside. View Recipes >
What to eat before the Big Meal?
Here are a few recipe ideas to have before your Thanksgiving Day meal. Why not start off the day with something a little sweeter? Maybe a dish with apples? The perfect fall fruit, crisp, juicy and delicious. Or maybe you're in the mood for a hearty brunch, something with a little of everything. View Recipes >
