Recipe and Photo by: Better Homes and Gardens
This make-ahead Chilled Carrot Soup will have all your little bunnies hopping to the table.
14-ounce can reduced-sodium chicken broth
teaspoon white pepper
of an 8-ounce carton light dairy sour cream
1. In a medium saucepan cook carrots in water for 15 to 20 minutes or until very tender. Drain in a colander. Add half of the carrots and half of the chicken broth to a blender container or food processor bowl. Cover and blend or process until carrots are smooth; transfer mixture to a large mixing bowl. Repeat with remaining carrots and chicken broth. Stir in white pepper and ground ginger. Cover and chill for 2 to 24 hours.
2. Before serving, stir in sour cream. Top each serving with celery leaves, if desired. Makes 4 to 6 servings.
nutritional info per serving
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