Chilled Carrot Soup with Parsley and Chives

Author: Canadian Living

This smooth blend of carrots and chicken stock takes just minutes to make and keeps in the refrigerator for several days. On the evening it's to be served, blend in cream or, if you like a more tangy version, use part cream and part yogurt, buttermilk or sour cream.

  • Portion size 10 servings


  • 3 cups sliced carrots
  • 2 cups coarsely chopped onions
  • 6 cups chicken stock
  • 1 3/4 cup whipping cream
  • 1 3/4 cup light whipping cream
  • 1/3 cup finely chopped fresh parsley
  • 1/3 cup finely chopped fresh chives
  • 1 pinch salt
  • 1 pinch pepper


In large saucepan, combine carrots onions and chicken stock. Bring to boil; cover, reduce heat and simmer until vegetables are tender, about 25 minutes. Remove from heat, let cool and puree in food processor, blender or press through sieve. Refrigerate until serving time.

Before serving, blend in cream, parsley, chives, and salt and pepper to taste. Serve in chilled bowls or glasses, swirling extra cream into each serving, if desired.

Share X

Chilled Carrot Soup with Parsley and Chives