Epicure Recipes

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Sylvie’s Cold Carrot, Rosemary and Lemon Soup

Side DishesVegetarianGluten-freeAppetizers & Small BitesDinnerLunchOnion-freeLow-sodiumSugar ConsciousOne Dish

13 min

6 - 8 servings

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Ingredients

  • 2 1⁄2 lbs (1 kg) carrots
  • 1 cup water
  • 1⁄2 - 3⁄4 cups cream
  • 2 tsp Rosemary Garlic Seasoning
  • 1 lemon, zest and juice
  • Sea Salt, to taste

Preparation

  • Peel carrots, if you wish, then coarsely chop. Add water to Multipurpose Pot - 8 cup and bring to a boil.
  • Coarsely chop carrots, then add to boiling water. Reduce heat and simmer for 5 minutes. Add Rosemary Garlic Seasoning and lemon peel. Simmer until carrots are fork tender. Stir in cream.
  • Squeeze in juice from lemon, then puree soup. Taste and season with Salt. Add more Seasoning, if needed. Refrigerate until well chilled.

Epicure Products Used

Nutritional Information

Per serving: Calories 110, Fat 4 g (Saturated 2.5 g, 0 0 g), Cholesterol 10 mg, Sodium 125 mg, Carbohydrate 18 g (Fiber 5 g, Sugars 8 g), Protein 2 g.

Tips

Taste carrots before using. They should be fresh and full of sweet, earthy flavour as they are the main building blocks of flavour.