This soup will be around a lot this summer. It's filled with simple on-hand ingredients and get this -- I made this whole thing in the microwave in a large glass container with a lid! Double score!
I found this recipe in my Health magazine and tweaked it just a little. The original recipe called for just water and after trying it that way, I knew it needed some broth. And then it was good.
I can see this soup next to burgers. Along side quinoa salads. With a wrap for lunch. Yum.
Chilled Carrot Soup
- 1 lb carrots - sliced
- 1 TBLS fresh garlic, chopped
- 1 large clove garlic, smashed
- 1/4 tsp red pepper flakes (this will give it a good solid kick, so beware)
- 1/2 tsp salt (omit if using full-salt broth)
- 3 cups vegetable broth
- 1 cup water
- 2 tsp lemon juice
-- Add lemon juice.
-- Carefully blend/puree until smooth with a hand blender or in a traditional blender.
-- Chill until ready to serve.