Cold Carrot Soup
Arturo Weiss Pick
A rich and healthy soup made with carrots, milk and cottage cheese.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 400 grams carrot
  • 2 stems celery, sliced
  • 1 leaf bay
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 tablespoon curry powder
  • 2 cups chicken bullion
  • 1/2 cups Tabasco sauce
  • 1 cup cow's milk
  • 1 cup cottage cheese
Preparation
30 mins
0 mins
Low
  • In a large pot over medium heat heat the oil and brown the onion and curry for 5 minutes.
  • Add the consommé, the carrots, the celery, the laurel, and the tabasco sauce.
  • Cover and cook for 25 minutes until the carrots are soft.
  • Remove the bay leaves and liquefy the soup in a blender or food processor with milk and cottage cheese.
  • Put in a bowl and chill in the refrigerator for at least 30 minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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