Chilled Carrot Soup

Featured in the Honolulu Star-Advertiser on September 3, 2014.
Recipe compliments of Iron Chef Hiroyuki Sakai



Chilled Carrot Soup

  • 1 carrot
  • 1/2 onion
  • 2-3 tablespoons butter
  • 1/3 cup honey, or to taste
  • 1 1/3 cup chicken broth
  • Sugar and milk to taste
  • 4 baby carrots for garnish
  • Chervil for garnish


  1. Peel and slice carrot and onion.
  2. In medium sauté pan, heat butter on medium and add onion; sauté until lightly browned, 3-5 minutes.
  3. Add carrot and continue to cook for 1-2 minutes.
  4. Add honey and broth; boil for 10 minutes.
  5. Place in blender and blend until smooth.
  6. Add sugar and milk to taste.
  7. Strain to remove any lumps and place in the refrigerator for 1-2 hours or desired temperature.
  8. Garnish with carrot and chervil.

Serves 4.

Approximate Nutrient Analysis per serving (not including sugar or milk to taste):
350 calories, 9 g fat, 5 g saturated fat, 25 mg cholesterol, 200 mg sodium, 74 g carbohydrate, 1 g fiber, 71 g sugar, 1 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.