Sylvie’s Cold Carrot, Rosemary and Lemon Soup
2 1⁄2 lbs (1 kg) carrots
1 cup water
1⁄2 - 3⁄4 cups cream
1 lemon, zest and juice
Sea Salt (Grinder), to taste
- 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.
Per serving: Calories 110, Fat 4 g (Saturated 2.5 g, Trans 0 g), Cholesterol 10 mg, Sodium 125 mg, Carbohydrate 18 g (Fibre 5 g, Sugars 8 g), Protein 2 g.
Taste carrots before using. They should be fresh and full of sweet, earthy flavour as they are the main building blocks of flavour.