Carrot Soup Shots

Carrot Soup Shots

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.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

20

servings

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
  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.
  2. Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook shallot in butter 3 minutes, stirring frequently, just until tender.
  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.
  4. Serve soup, warm or chilled, in shot glasses; garnish with dollop of crème fraîche.
Makes 20 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Technique Tip
Be sure to thoroughly blend the carrot mixture to a smooth consistency.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 10
    • Total Fat 0g
      • (Saturated Fat 0g,),
    • Sodium 65mg;
    • Total Carbohydrate 2g
      • (Dietary Fiber 0g,
    • Protein 0g;
    Percent Daily Value*:
      Exchanges: FreeCarbohydrate Choices:
      • 0;
      *Percent Daily Values are based on a 2,000 calorie diet.