Chilled Carrot Soup

Prep Time: 1 Hour
Yields: 6 Servings


This carrot soup is best when served cold in coffee cups. Enjoy this soup while swaying on a porch swing or sitting in a comfortable patio rocker before or after your Easter dinner.


  • 1 pound fresh carrots, peeled and sliced
  • 2 medium-sized potatoes, peeled and sliced
  • 7 cups chicken stock (see recipe)
  • 1 cup diced onions
  • 1 cup diced celery
  • ½ cup diced red bell peppers
  • 1 tbsp Worcestershire sauce
  • Creole seasoning to taste
  • salt and black pepper to taste
  • ½ cup heavy whipping cream
  • 1/8 tsp nutmeg
  • ¼ cup chopped parsley

In a cast iron Dutch oven, combine carrots, potatoes, chicken stock, onions, celery, bell peppers and Worcestershire sauce. Bring mixture to a low boil then reduce to simmer. Cover and cook 15-20 minutes or until potatoes and carrots are tender. Season to taste using Creole seasonings, salt and pepper. Strain vegetables from the soup and reserve stock. Place cooked vegetables into a blender or food processor. Add enough of the hot stock to cover the vegetables by 1 inch. Do not overfill, because hot liquid will expand and the steam will cause the top to pop up during blending. Pulse until soup is smooth and creamy. Return puréed soup to Dutch oven, and stir in remaining reserved liquid. Bring mixture to a low boil then add heavy whipping cream, nutmeg and parsley. Adjust seasonings if necessary. The soup may be served hot or cold and can be garnished with fresh chives and sour cream.

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