Light and Refreshing Chilled Carrot Soup

Name: Light and Refreshing Chilled Carrot Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 794 grams young carrots [look for bunches with healthy, leafy green tops]; 15 leaves dried nori (or other dried Japanese seaweed if you cannot get nori); 2 mediums onions; 6 servings sea salt and freshly ground black pepper, to taste; 2 liters gluten and wheat free vegetable stock [homemade or store-bought]

Need a vegan main course? Light and Refreshing Chilled Carrot Soup could be an awesome recipe to try. This recipe makes 6 servings with 255 calories, 39g of protein, and 2g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up young carrots [look, gluten and wheat free vegetable stock [homemade, onions, and a few other things to make it today. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Peel and slice the onions roughly. Trim and scrape the carrot and cut in thick slices.Put both in a pan with the stock, bring to the boil and simmer, covered, for 25–30 minutes or until the carrots are soft.Purée in a food processor [or blender] then return to the pan or a bowl.With scissors cut the nori into very thin strips and stir into the soup while it is still warm.Season to taste with salt and pepper then chill.Before serving, adjust seasoning again as it may need a little more when chilled.

Ingredients you will need

Salt And Pepper