Carrot Soup

Carrot Soup

Chilled Carrot Soup with Garden Herbs

This cold soup has a wonderfully silky texture especially considering there is no cream in the recipe. It also tastes great served hot.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course: Soup
Cuisine: American
Servings: 6 Servings


  • Food Processor


  • 8 tbsp Borsari Olive Oil
  • 5 Large Carrots Thinly Sliced
  • 2-1/2 cups Thinly Sliced Onions
  • 1 tsp Golden Brown Sugar Packed
  • 2 tsp Borsari Savory Seasoning or Borsari Coffee Blend
  • 1/4 cup Orange Juice
  • 4 cups Low-Salt Chicken Broth
  • Chopped Fresh Chives


  • HEAT: Borsari Olive Oil in have large saucepan over medium heat. Add carrots and onions and sauté 4 minutes.  Add Borsari Savory Seasoning or Borsari Coffee Blend and brown sugar, and nutmeg. Sauté until vegetables are tender, about 6 minutes. Add broth.
  • Cover pan; simmer until carrots are very soft, about 25 minutes.  
  • Using slotted spoon, transfer vegetables to processor. Add 1/4 cup cooking liquid. Puree until smooth. Return puree to pan. Stir in orange juice. Season to taste with Borsari Savory Seasoning or Borsari Coffee Blend. Chill.
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