Carrot Soup Shots

This blended carrot soup served in shot glasses makes an easy side to your meal – ready in 15 minutes.

  • prep time 15 min
  • total time 15 min
  • ingredients 6
  • servings 20

Ingredients

2
cups frozen sliced carrots
2
tablespoons water
1 1/2
teaspoons unsalted butter
2
tablespoons chopped shallot (1 medium)
2
cups vegetable broth
Crème fraîche or sour cream, if desired
  • 1 In medium microwavable bowl, place carrots and water. Cover tightly with microwavable plastic wrap. Microwave on High 5 minutes or until carrots are tender. Cool slightly.
  • 2 Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook shallot in butter 3 minutes, stirring frequently, just until tender.
  • 3 In blender, place shallot, half of cooked carrots and 1 cup of the broth. Cover; blend on high speed until smooth. Pour into large bowl. Repeat with remaining carrots and broth. Stir to blend.
  • 4 Serve soup, warm or chilled, in shot glasses; garnish with dollop of crème fraîche.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    10
    ,
    % Daily Value
    Total Fat
    0g
    0%
    (Saturated Fat
    0g,
    0%
    ),
    Sodium
    65mg
    65%;
    Total Carbohydrate
    2g
    2%
    (Dietary Fiber
    0g
    0%
    ),
    Protein
    0g
    0%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    Free
    Carbohydrate Choices:
    0
    *Percent Daily Values are based on a 2,000 calorie diet.
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