Chilled Rosemary & Carrot Soup Recipe

A healthy cold soup for summer from Kathleen Flinn's The Kitchen Counter Cooking School. "This savoury and sweet soup can be served at any temperature, but it's excellent chilled. Immersion blenders are great for soup because you can plunge them directly into the pot. Hot soup can create a vacuum in conventional blenders, so if you use one, let the soup chill slightly first, and then take the cap off and cover with a towel. Running soups through a food mill is a low-tech option. If you have none of the above, simply mash the softened vegetables with a fork or potato masher; it will lend a rustic feel to the finished product. Add the rosemary, branch and all, but be sure to remove it before puréeing."


2 tbsp olive oil
1 medium onion, chopped (about 1-1/2 cups)
2 leeks (white and light green parts), chopped
1 lb. carrots, diced
Several fresh rosemary sprigs
1 bay leaf
2 quarts chicken or vegetable stock
Coarse salt and freshly ground black pepper
Pinch of cayenne (optional)
1/3 cup quality plain yogurt (optional)
Croutons (optional)


Step 1: Heat the olive oil in a 4-quart or larger saucepan. Add the onion and leeks and sauté until softened. Add the carrots, rosemary sprigs, bay leaf, stock, a couple of pinches of coarse salt, a few grinds of coarse pepper and a pinch of cayenne if using. Bring to a boil, then cover and reduce the heat to simmer until the carrots soften, about 1 hour.

Step 2: Remove from the heat. Discard the rosemary and the bay leaf. Purée until smooth. Add in additional water if necessary. Return to the pot. Check the seasonings, adding salt, black pepper and cayenne to taste. Serve warm or cooled. Garnish with a scoop of yogurt or croutons if desired.

See more recipes from Kathleen Flinn.

Reprinted with permission from Kathleen Flinn’s The Kitchen Counter Cooking School (2011 Viking).