Cold Carrot Soup 

  • Preparation 20 MIN
    Cooking 40 MIN
    Cooling 4 H
  • Makes 4 to 6 servings
  • Freezes



  1. In a saucepan, cook the carrots and onion in the oil until the onion is translucent.
  2. Add the broth, celery salt, and pepper. Bring to a boil, cover and simmer gently for about 30 minutes or until the carrots are tender.
  3. In a blender, purée until smooth. Refrigerate for 4 hours or until the soup is cold. Add broth, if needed. Adjust the seasoning.
  4. Serve into shallow bowls. Garnish with a dollop of cultured cream and sprinkle with herbs. Delicious served with the Savoury Herb Cake.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/6 of the recipe

With 30% less sodium commercial broth

Content % Daily Value
Calories 150  
Total Fat 9.8 g  
Saturated Fat 4 g  
Sodium (salt) 775 mg  
Carbohydrates 12 g  
Fibre 3 g  
Protein 3 g