Carrot Soup Shots
This blended carrot soup served in shot glasses, garnished with dollop of crème fraîche, makes an easy side to your meal – ready in just 15 minutes.
Ingredient
- 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
Direction
- 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.
- Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook shallot in butter 3 minutes, stirring frequently, just until tender.
- 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.
- Serve soup, warm or chilled, in shot glasses; garnish with dollop of crème fraîche.
