Freezer Carrot Soup

This is the perfect choice to serve at a light luncheon on a hot summer day as well as an ideal complement to cool cucumber sandwiches.

Serves: 4Hands-on: 20 minutesTotal: 2 hoursDifficulty: Medium

Serves: 4


  • 1 Tbsp. butter
  • 1⁄2 shallot, diced
  • 2 large carrots
  • 1 large potato
  • 2 cups chicken broth
  • 1 Tbsp. lemon juice
  • 2 tsp. salt
  • Pinch dried marjoram
  • Pinch dried thyme
  • Pinch dried parsley
  • Pinch ground nutmeg
  • 1⁄2 tsp. ground black pepper
  • 1 cup half and half
  • 1 cup sour cream


  • In large saucepan, melt butter and sauté shallots for 5 to 8 minutes. Meanwhile peel and chop carrots and potato. Once shallots are tender, add chicken broth, carrots, potatoes, lemon juice, and spices. Add enough water so potatoes and carrots are covered. Bring to a boil, then reduce heat to medium-low and simmer until carrots and potatoes are tender, about 30–40 minutes. Pour into blender and mix until smooth. Let cool for 1 hour. Add half and half and freeze.
  • Serve defrosted but chilled, and topped with sour cream.