This soup is light and a treat for all seasons. It’s simple, without a lot of extras, and the perfect recipe to use up the fresh carrots from your garden.
Makes about 4-6 small servings.
(1) 14 oz can reduced-sodium chicken broth
8 to 10 small carrots, tops trimmed, scrubbed, halved lengthwise and cut in half crosswise. (chop smaller if desired.)
(1) 12 oz can carrot juice
1/4 teaspoon hot pepper sauce
Salt and pepper to taste
Sour cream and chopped green onion for garnish (if desired)
- Boil the chicken broth in a large saucepan. Add carrots. Bring to a boil again and reduce heat. Cover and simmer for approximately 7 minutes or until carrots are tender.
- Add carrot juice and hot pepper sauce. Heat thoroughly (but do not boil.) Season with salt and pepper to your taste.
- Serve in individual bowls. Garnish with sour cream and green onion if desired
photo used under creative commons by shaynabright
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