Cold Carrot Soup

Serve this soup before dinner or as a refreshing light lunch.

Serves: 6Hands-on: 15 minutesTotal: 1 hour 45 minutesDifficulty: Medium

Serves: 6


  • 3 Tbsp. almond oil
  • 2 lbs. carrots, peeled and diced
  • 2 large yellow onions, peeled and diced
  • 2 cloves garlic, minced
  • 6 cups low-sodium canned vegetable stock
  • 1 tsp. minced fresh ginger
  • Zest and juice of 1 lemon
  • Parsley sprigs


  • Heat the oil over medium heat in a large stockpot and lightly sauté the carrots, onions, and garlic for 5 minutes. Add the stock and simmer for approximately 1 hour. Add the ginger, lemon juice, and zest. Use immersion blender to blend soup until it is thick, but still chunky or transfer to a blender in batches.
  • Chill and serve with parsley as garnish.