Sylvie’s Cold Carrot, Rosemary and Lemon Soup

13 min

6 - 8 servings

Ingredients

  • 2 1⁄2 lbs (1 kg) carrots
  • 1 cup water
  • 1⁄2 - 3⁄4 cups cream
  • 2 tsp Rosemary Garlic Seasoning
  • 1 lemon, zest and juice
  • Sea Salt, to taste

Preparation

  1. Peel carrots, if you wish, then coarsely chop. Add water to Multipurpose Pot - 8 cup and bring to a boil.
  2. Coarsely chop carrots, then add to boiling water. Reduce heat and simmer for 5 minutes. Add Rosemary Garlic Seasoning and lemon peel. Simmer until carrots are fork tender. Stir in cream.
  3. Squeeze in juice from lemon, then puree soup. Taste and season with Salt. Add more Seasoning, if needed. Refrigerate until well chilled.

Nutritional Information

Per serving: Calories 110, Fat 4 g (Saturated 2.5 g, 0 0 g), Cholesterol 10 mg, Sodium 125 mg, Carbohydrate 18 g (Fiber 5 g, Sugars 8 g), Protein 2 g.

Tips

Taste carrots before using. They should be fresh and full of sweet, earthy flavour as they are the main building blocks of flavour.