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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


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


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