Chilled Carrot & Lemon Soup

This tangy chilled soup really hits the spot on a hot day!

Prep Time: 25 minutes    Cook Time: 20-30 minutes    Chill Time: 2-3 hours

WHAT YOU NEED:

2 Tbsp. olive oil

1 white or yellow onion, roughly chopped

2 cloves garlic, skin removed and crushed

8 – 10 medium carrots (about 1½ lbs.), scrubbed (peeled if desired), cut into ½-inch chunks

1 medium red skinned potato, scrubbed (peeled if desired), cut into ½-inch chunks

5 cups vegetable bouillon

2 medium lemons (for about 2 tsp. zest and ¼ cup freshly squeezed juice)

Handful of fresh herbs such as dill, chives, tarragon, etc., rinsed, patted dry and roughly chopped

Salt and ground black pepper (optional and to taste)

MAKING IT:

Heat olive oil in a large soup pot or sauté pan over medium heat.  Add onions. Sauté over medium-low heat for about 5 minutes, stirring often.  Add crushed garlic and sauté for 2-3 more minutes. Do not let garlic brown.

To the pot add carrots, potatoes and bouillon. Cover and simmer mixture over medium heat for about 20 minutes or until vegetables are tender, but still retain their shape.  Remove pot from heat and let mixture cool for about 30 minutes.

Stir lemon zest, lemon juice and chopped herbs into the cooled vegetable mixture. Purée soup with an immersion blender, regular blender or food processor, working in batches if needed. Add more herbs, salt and pepper as needed. Chill soup for about 2-3 hours. Serve topped with more fresh herbs and lemon wedges. Makes 8 cups (2 quarts).

NUTRITION:

Nutrition Information per serving (1 cup): 90 Calories; 4g Total Fat; (1g Sat Fat; 0g Trans Fat); 0mg Cholesterol; 480mg Sodium; 13g Total Carb; 3g Fiber; 5g Sugars (includes 0g Added Sugars); 2g Protein; 250% DV Vitamin A

TIPS:

Knorr vegetable bouillon cubes are an easy short cut for this recipe; I use 2 cubes for 5 cups water.

Recipe can easily be halved for a smaller batch.

Quick tip: Use pre-cut, pre-washed baby carrots