Chilled Lemon Carrot Soup
A lemony burst of beta carotene
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.