Cooked or Chilled Carrot Soup

December 22, 2015 By:
30 minutes
15 minutes
Carrot soup is a dish that rarely comes to mind when brainstorming a family meal. But not only is carrot soup a healthful alternative, with the right garnish it can stand on its own as a main dish. Plus, by replacing table sugar with Agave Nectar, the only sugar in this soup of naturally occurring from the carrots and Agave,€“ making it a low-glycemic choice. Best of all, this soup is great hot or cold. Pair this soup with a few Parmesan crisps or even a slice of Texas toast from the Food Lion freezer and everyone will clamor for second helpings.



  1. Cook carrots in olive oil until soft in shallow pan. Add whole clove of garlic (do not crush) and cook until soft- do not brown. Add Agave and stir. Gradually add vegetable broth and bay leaf and simmer. Do not boil.
  2. Remove garlic and bay leaf. Remove soup from heat and let cool slightly.
  3. Blend one cup at a time in blender. Return to stove to cook for an additional 15 minutes on low heat. Serve while hot, or chill and serve as cold soup. Excellent next day chilled.