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Home >> Recipes >> Soups >> Chilled Carrot Soup

Chilled Carrot Soup


Chilled Carrot Soup

2 leeks, chopped
2 medium potatoes, peeled and diced
4 large carrots, sliced
2 tablespoons canola oil

3 1/2 cups chicken or vegetable stock
Salt to taste
1/2 teaspoon ground ginger
1/4 cu
p lemon juice

½ cup soy or rice milk

Thin slices of lemon, for garnish

 Place leeks, potatoes and carrots in a 4 quart soup pot. Add oil and sauté until fragrant.  Add stock and salt to taste; bring to a boil. Reduce the heat and simmer, covered, until vegetables are tender, 20 to 30 minutes.
Stir in ginger, lemon juice and soy or rice milk.
Using a hand or stick blender puree the soup, processing until smooth. Chill for a few hours or until cold.
 Ladle soup into bowls; garnish each with a thin lemon s
lice.


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