900 grams Carrots, peeled and chopped
2 cups of Vegetable Stock
1 teaspoon Orange Juice
1 tablespoon fresh dill, snipped
Salt and ground White Pepper
2 to 4 tablespoons Sour Cream
Fresh Dill to garnish
Steam carrots, covered for 15 to 20 minutes or until very tender. Cool slightly; transfer carrots to a blender. Add orange juice, 1 tablespoon dill, salt, and white pepper. Cover and blend until mixture is smooth.
Add stock, 1/2 cup at a time, blending or processing until mixture reaches desired soup consistency. Cover and chill 2 hours.
To serve, divide soup mixture in half. Return half to a saucepan and heat just until simmering. Remove from heat. Stir in cream. Divide hot soup among small cups, filling half way. Carefully spoon cold soup on top. Garnish with fresh dill. Serve at once.
Nutritional facts per serving:
Total fat: 1g
Saturated fat: 1g
Vitamin A: 0%
Vitamin C: 9%