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Carrot Soup Shots
cups frozen sliced carrots
teaspoons unsalted butter
tablespoons chopped shallot (1 medium)
cups vegetable broth
Crème fraîche or sour cream, if desired
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.
Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook shallot in butter 3 minutes, stirring frequently, just until tender.
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.
Serve soup, warm or chilled, in shot glasses; garnish with dollop of crème fraîche.
Be sure to thoroughly blend the carrot mixture to a smooth consistency.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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