Easy to prepare and full of that much revered beta carotene, you will love preparing this soup at the beginning of the week and enjoying for lunch daily!
Fall and winter offer many squashes and sweet potatoes full of beta carotene, but spring and summer our bodies crave it as well. Carrots are abundant in our spotlight small Texas farmer, Kim Standley’s garden. So eating with the season is perfect with this chilled soup.
Use of an immersion blender really simplifies clean up and speed of preparation. Once you get used to using one, you will find lots of ways to incorporate it into your cooking regimen. You can also use a regular blender with this recipe. Just be really careful to let it chill a bit before pouring into the blender.
And that pop of lemon….Yum!
EnJOY!!!
A video tour of Kim Standley’s garden! (@heavymetalhomestead)
Chilled Lemon Carrot Soup
Ingredients
- 4 carrots large, peeled and. chopped (approx 3 cups)
- 2 leeks chopped (or approx 1/3 cup chopped onion)
- 1 clove garlic chopped
- 4 cups vegetable broth
- 1 lemon zested and juiced
- 1 tbsp EVOO
- salt and pepper to taste
- fresh dill or parsley for garnish
Instructions
- Saute leeks in EVOO until translucent. Add garlic and saute for about 1 minute.
- Add chopped carrots and vegetable broth. Bring to a boil, then reduce heat and simmer about 20 minutes until carrots are soft.
- Remove from heat and let cool slightly, Blend the mixture until smooth with an immersion blender or pour into a blender.
- Stir in lemon juice and zest. Season with salt and pepper. Chill for at least 2 hours before serving.