Sunny's Quick Chilled Carrot Soup

  • Preparation Time10 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy

For the Soup

One 16-ounce bag frozen sliced carrots, thawed slightly
1 to 2 cups chicken stock
1/2 cup crème fraîche
1/2 cup frozen pearl onions, thawed slightly
1 tablespoon fresh lemon juice
1 tablespoon maple syrup
1 teaspoon grated fresh ginger
1/2 teaspoon hot Hungarian paprika
Pinch of nutmeg
Sea salt

For the Garnish

1/4 cup chopped pecans
Grated zest of 1 lemon
Freshly ground black pepper

1. In a powerful blender, add the carrots, 1 cup of the chicken stock, the crème fraîche, onions, lemon juice, maple syrup, ginger, paprika and nutmeg. Blend until smooth. If needed, add a bit more stock to loosen to the desired texture; this soup should be slightly thick. Taste and season with salt. Blend, taste again and season again if needed. Refrigerate.

2. For the garnish, in a small dry pan over medium heat, add the pecans, lemon zest and a few grinds of black pepper. Toss and toast until the pecans become fragrant and the lemon zest shines as well.

3. Pour the chilled soup into bowls and serve topped with the garnish.

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