Flavors of orange and dill complement the carrots in this pretty layered first course.

Source: Better Homes and Gardens


Recipe Summary

25 mins
15 mins
40 mins
About 12 appetizer servings


Ingredient Checklist


Instructions Checklist
  • Cook carrots, covered, in the 1 cup water in a medium saucepan for 15 to 20 minutes or until very tender. Cool slightly; transfer undrained carrots to a blender container or food processor bowl. Add orange peel, the 1 tablespoon dill, salt, and white pepper. Cover and blend or process until mixture is smooth.

  • Add additional water (about 2 cups) 1/2 cup at a time, blending or processing until mixture reaches desired soup consistency. Cover and chill 2 to 24 hours.

  • To serve, divide soup mixture in half. Return half to a saucepan and heat just until simmering. Remove from heat. Stir in cream. Divide hot soup among small cups, filling half full. Carefully spoon cold soup atop. Top with chopped beets or snipped fresh dill. Serve at once. Makes about 12 appetizer servings.

Nutrition Facts

42 calories; fat 1g; cholesterol 3mg; saturated fat 1g; carbohydrates 8g; insoluble fiber 2g; protein 1g; vitamin a 4761.8IU; vitamin c 5.3mg; sodium 125mg; calcium 20.2mg; iron 0.4mg.