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Cold Carrot Soup





Serves 5 Cups |
Veggie forward and delicious.
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 |
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