1/4 teaspoon ground white pepper, plus more to taste
Directions:
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.
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.
Allow soup to cool for about 1 hour and then cover and chill for 5 hours.
When ready to eat, season with more salt and pepper.
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Delicious meals for the cold weather. They're hearty enough to keep you going, and will satisfy even the hungriest appetite. Whether you're craving beef, pork or chicken, we have you covered. Try a few of these recipes and add them to your collection. Making a wholesome filling meal doesn't have to be hard. View Recipes >
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Cold Carrot Soup
Serves 5 Cups
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:
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.
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.
Allow soup to cool for about 1 hour and then cover and chill for 5 hours.
When ready to eat, season with more salt and pepper.
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