Chilled Carrot Soup

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   In a medium saucepan cook carrots in water for 15 to 20 minutes or until very tender.

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   Drain in a colander.

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   Add half of the carrots and half of the chicken broth to a blender container or food processor bowl.

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   Cover and blend or process until carrots are smooth; transfer mixture to a large mixing bowl.

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   Repeat with remaining carrots and chicken broth.

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   Stir in white pepper and ground ginger.

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   Cover and chill for 2 to 24 hours.

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   2.

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    Before serving, stir in sour cream.

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    Top each serving with celery leaves, if desired.

* Per serving · 4 servings · Values may vary.

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