Cold Carrot Soup
A refreshing, chilled carrot soup with a hint of orange and dill, perfect for warm days or as a light appetizer for health-conscious diners.
Ingredients
Instructions
- In a large saucepan or Dutch oven, sauté chopped carrots and onion in vegetable oil until onions are clear but not browned.
- Add chicken broth and bring to a boil.
- Reduce heat, cover, and simmer until carrots are tender.
- Remove from heat and puree the mixture in a blender until smooth.
- Allow the soup to cool completely.
- Add orange juice and chill in the refrigerator.
- Just before serving, stir in low-fat or skim milk and season with dill weed and pepper.
Tips & Substitutions
For a smoother texture, ensure you blend the soup in batches if your blender is small. You can substitute the chicken broth with vegetable broth for a vegetarian option. Fresh dill can be used instead of dried for a more vibrant flavor. If carrots are not in season, consider using sweet potatoes for a different twist.
Serving Suggestions
Serve the cold carrot soup in chilled bowls, garnished with a sprinkle of fresh dill or a dollop of Greek yogurt for added creaminess. This soup pairs beautifully with a light salad or crusty bread. For an exciting meal, consider serving alongside Rosita Fatler'S Baked Chicken for a delightful contrast.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally, or use the microwave in short intervals until heated through. Avoid boiling to preserve the creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Carrot Soup contains roughly 208 calories, with 8g protein, 43g carbohydrates, and 2g fat. It is an excellent source of vitamin A (196% of the Daily Value), vitamin C (123% of the Daily Value), and iron (47% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 629mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, you can easily make this soup vegan by replacing the chicken broth with vegetable broth and omitting the milk. Use a plant-based milk alternative, like almond or oat milk, to maintain creaminess.
How can I adjust the sweetness of the soup?
If you prefer a sweeter soup, you can add a bit more orange juice or include a teaspoon of honey or agave syrup. Tasting as you go will help you achieve your desired level of sweetness.
Can I freeze the carrot soup?
Yes, you can freeze the carrot soup for up to 3 months. However, it's best to freeze it before adding the milk and orange juice. Thaw in the refrigerator overnight before reheating and then mix in the remaining ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).