Photo: Korea Ministry of Food and Drug Safety

Chilled Carrot Soup

Name: Chilled Carrot Soup
Cuisine: South Korea
Ingredients: 80 g Carrots; 2 g Butter; 10 g Onion, chopped; 1 g Ginger, chopped; 2 g Garlic, chopped; 50 g Vegetable broth; 20 g Orange juice; 5 g Heavy cream; 30 g Carrot juice; Salt (to taste)

차가운 당근 수프

Main dish · Boiled

MainsCourse

84kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Chilled Carrot Soup

Not spicyVegetarianGluten-freeContains: dairy

Ingredients Tap an ingredient to check it off

Servings1

Carrots당근
80 g
Butter버터
2 g
Onion, chopped양파다진것
10 g
Ginger, chopped생강다진것
1 g
Garlic, chopped마늘다진것
2 g
Vegetable broth야채육수
50 g
Orange juice오렌지주스
20 g
Heavy cream생크림
5 g
Carrot juice당근주스
30 g
Salt소금적당량(to taste)

Nutrition per serving

84kcal

13.2gCarbs

2.3gProtein

3.3gFat

57mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Add the chopped onion, ginger, and garlic to a pot with melted butter and saute until the onion turns translucent.
Add the thinly sliced carrots to step 1 and saute.
Add the vegetable broth and orange juice to step 2 and simmer until the carrots are cooked.
Puree step 3 in a blender, then chill.
Just before serving, stir in the cream, then add the carrot juice.
Season with salt and pepper to finish, and serve in a chilled bowl.

💡 TipMake the vegetable broth by simmering vegetables such as onion, carrot, celery, and Korean radish with bay leaves, thyme, and similar herbs.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.