Cold Carrot Soup


3 cups water
1 1⁄2 pounds carrots, peeled
1⁄2 cup Idaho potatoes, peeled
1 1⁄3 cups cold milk (regular or 2 percent)
3 tablespoons minced basil
Salt and freshly ground pepper

Yield : 4 servings


In a large pot, bring the salted water to a simmer, and cook the carrots and potatoes until tender, about 20 minutes. Cool, and put through a vegetable mill. Refrigerate for at least 2 hours.

Add the milk and basil, and mix well. Season with salt and pepper to taste, and serve very cold.


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