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 min
  • Total Time 15 min
  • Servings 20

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.

Expert Tips

Be sure to thoroughly blend the carrot mixture to a smooth consistency.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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