The cold carrot soup is a tasty cold first course and easy to prepare.
Healthy and fresh, light and tasty, with simple and natural ingredients, it brings numerous health benefits. Carrots contain beta-carotene and vitamin A, great for skin and eye health, and antioxidants that prevent aging. This soup is rich in fiber, helps replenish fluids on the hottest days, is rich in fiber and vitamin C, and is very easy to make, perfect for summer.
Read how to make cold carrot soup with the simple and easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1.1 lbs carrots
- 1.7 cups vegetable broth
- 1 leek
- extra virgin olive oil
- salt
Preparation of Cold Carrot Soup
Peel the carrots and cut them into slices.
Chop the leek.
Heat a few tablespoons of oil in a saucepan and sauté the leek.Add the carrots, let them sauté for a few minutes on low heat, stirring often, then add the vegetable broth and raise the heat.
Bring to a boil, then reduce heat and let it cook for half an hour.Adjust with salt and blend everything with an immersion blender.
Let it rest in the fridge for an hour and then serve your cold carrot soup, optionally topping it with a drizzle of extra virgin olive oil.
Notes
Also visit the collection 10 Must-Try Carrot Recipes with many easy-to-make, simple, healthy, and tasty ideas: find it directly by clicking HERE.
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