Chilled Carrot Soup

1. 1

   Combine first 5 ingredients in a Dutch oven; bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 10 minutes or until vegetables are tender. Cool 10 minutes.

2. 2

   Puree vegetable mixture, in batches, in a blender until smooth. Transfer puree to a large bowl; whisk in half-and-half, salt, and white pepper until blended. Let cool 1 hour; cover and chill 4 to 48 hours.

3. 3

   Add salt and white pepper to taste. Serve in chilled cups.

4. 4

   We tested with Superior Touch Better Than Bouillon Chicken Base.

* Per serving · 4 servings · Values may vary.

No additional tips available.