713 East Prospect Road · Fort Collins · Colorado · 80525

Chilled Carrot Soup

Bright orange carrots make for a beautiful soup, but who wants a hot bowl on such hot days? That is the beauty of a chilled soup- easy to eat, simple to make, and very refreshing.


Take one bunch of carrots and trim the green tops off. Using the smallest carrots as your guide, chop them into roughly equal size pieces.

Steam the carrots over 2 cups of chicken or vegetable broth, covered, for about 10 minutes.

Meanwhile, chop about a 1/2 cup each of onion and celery. Heat 1 tsp of butter and 1 tsp of olive oil over medium heat. Add onions, celery, and salt and pepper to taste. Sautee until tender, about 5 minutes.

Combine the contents of the two pans into one saucepan. Add 2 tsp of ground ginger, and a dash of cayenne pepper. Blend the soup until smooth either by using an immersion blender, or by pouring the soup (carefully!) into a blender. If desired, add a 1/4 cup of cream. If you are not able to get the small chunks out by blending, strain the soup through a sieve.

Pour soup into a container and chill in the refrigerator for about 2 hours.