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Chilled Carrot Soup

This silky-smooth, bright orange soup is a delicious way to enjoy fresh carrots. Serve it as a starter for a spring or summer dinner, or as a main course for a light lunch.


  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 pounds carrots, peeled and cut into 1/4-inch slices
  • 5 cups water
  • 1 1/2 ouncesVeggie-Stock Gold®
  • 1 tablespoon honey
  • Salt and ground black pepper
  • 1/4 cup toasted sliced almonds
  • 2 tablespoons chopped fresh parsley


  1. Melt the butter in a soup pot over medium-low heat.  Add the onion and carrots and sauté until the vegetables have softened, about 5 minutes.
  2. Add the water and Veggie-Stock Gold®, stirring to dissolve the concentrate. Bring the mixture to a simmer and cook 15-20 minutes, until the carrots are very soft.
  3. Purée the soup in a blender, working in batches if necessary.  Return the soup to the pot, and stir in the honey.  Season generously to taste with salt and pepper.  Chill the soup in the refrigerator, at least 3 hours or overnight.
  4. Serve in chilled bowls, garnished with the almonds and a sprinkle of parsley.
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Classic French Stocks and Sauces