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Chilled Carrot Soup
Yields: 4 serving(s)
Ingredients
- 2 leeks, chopped
- 2 potatoes, peeled and diced
- 4 large carrots, sliced
- 3 1/2 cup(s) chicken or vegetable stock
- Salt, to taste
- 1/2 teaspoon(s) ginger powder
- 4 tablespoon(s) lemon juice
- 1 cup(s) half and half
- Thin slices of lemon or mint leaves, for garnish
Directions
- Place prepared vegetables in a soup pot, add stock and salt, and bring the soup to a boil.
- Reduce the heat and simmer, covered, until the vegetables are well cooked.
- Add the ginger, lemon juice, and half-and-half.
- Stir well.
- Blend the soup in a blender or food processor and the chill the soup for a few hours before serving.
- Serve the soup in glass bowls and garnish each with a thin lemon slice or with fresh mint leaves.
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