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Carrot Soup Shots

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Betty Crocker Kitchens
Updated Apr 22, 2013
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This blended carrot soup served in shot glasses, garnished with dollop of crème fraîche, makes an easy side to your meal – ready in just 15 minutes.

Carrot Soup Shots

  • Prep Time 15 min
  • Total 15 min
  • Servings 20
  • Ingredients 6
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Ingredients

  • 2 cups frozen sliced carrots
  • 2 tablespoons water
  • 1 1/2 teaspoons unsalted butter
  • 2 tablespoons chopped shallot (1 medium)
  • 2 cups vegetable broth
  • Crème fraîche or sour cream, if desired

Instructions

  • Step 
    1
    In medium microwavable bowl, place carrots and water. Cover tightly with microwavable plastic wrap. Microwave on High 5 minutes or until carrots are tender. Cool slightly.
  • Step 
    2
    Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook shallot in butter 3 minutes, stirring frequently, just until tender.
  • Step 
    3
    In blender, place shallot, half of cooked carrots and 1 cup of the broth. Cover; blend on high speed until smooth. Pour into large bowl. Repeat with remaining carrots and broth. Stir to blend.
  • Step 
    4
    Serve soup, warm or chilled, in shot glasses; garnish with dollop of crème fraîche.

Nutrition

10 Calories
0g Total Fat
0g Protein
2g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
10
Total Fat
0g
0%
Saturated Fat
0g
0%
Sodium
65mg
0%
Total Carbohydrate
2g
0%
Dietary Fiber
0g
0%
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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