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Cold Carrot Soup

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Serves 5 Cups

Veggie forward and delicious.

Ingredients:

5 carrots, peeled and diced
3 cups peeled and diced baking potatoes
1 1/2 cups chopped leeks
32 oz. vegetable broth
1 cube vegetable bouillon
1 cup half and half
1/2 teaspoon salt, plus more to taste
1/4 teaspoon ground white pepper, plus more to taste

Directions:

  1. Place carrots, potatoes, leeks, vegetable broth and vegetable bouillon in a Dutch oven; bring ingredients to a boil over medium-high heat. Reduce heat to low, cover Dutch oven, and simmer until vegetables are tender, about 10 minutes. Allow vegetables to cool for about 8 minutes.
  2. In batches, in a blender, puree vegetable mixture until smooth. After each batch is pureed, transfer to a large serving bowl. When all the batches are pureed, whisk in half-and-half, salt and pepper.
  3. Allow soup to cool for about 1 hour and then cover and chill for 5 hours.
  4. When ready to eat, season with more salt and pepper.
Course: Dinner, Lunch, Side, Soup
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