Chilled Carrot Soup

Ingredients

• 2 pounds carrots, trimmed, peeled, and diced
• 1 medium onion, peeled and diced
• 2 garlic cloves, peeled and diced
• 4 cups vegetable broth
• Salt and pepper, to taste
• Sprouts and edible flowers for garnish (optional)

Directions

1. In a medium pot, bring the carrots, onions, garlic, and vegetable broth to a boil over high heat.
2. Let boil, uncovered, until carrots are soft and easily pierced with a fork (about 20 minutes).
3. Drain, reserving the cooking broth.
4. Puree the vegetables in a food processor until smooth.
5. Add the reserved  broth about ½ cup at a time, pulsing again to blend, until the desired consistency is achieved. For a thicker soup, add in less broth. For a thinner soup, add in more broth.
6. Season with salt and pepper.
7. Let cool in the refrigerator until chilled.
8. Serve in bowls and garnish with sprouts and/or edible flowers as desired.

Servings

Serves 4-6

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