Cool Carrot Soup Time: 25 minutes plus time to cool
1 medium onion
3 medium carrots, peeled
1 small - medium potato about 2/3 cup chopped
1 stalk celery
1 cup chicken stock
1 tbs butter
2 tbs shredded basil
1/2 - 3/4 cup, 4 - 6oz (150ml) plain or Greek yogurt
pepper
Chop onion. Thinly slice carrot and celery. Roughly chop potato. Heat butter in medium saucepan. Add onion, celery and sauté until tender and transparent, about 5 minutes. Add carrots, potato and stock. Bring to a boil, cover, reduce heat and simmer until carrots are done, about 20 minutes. Purée in blender or use an immersion blender. Stir in yogurt. This could be made ahead to this point and chilled. Ladle into soup plates and allow to cool. When ready to serve, shred basil leaves by holding leaves together and snipping, finely with a scissors. Sprinkle basil over the soup, add some freshly ground pepper and serve.
Cooking for Two? Or more?
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