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© Meredith Corporation. All rights reserved. Used with permission.
Cook carrots in 1 cup water in a covered medium saucepan for 15 to 20 minutes or until very tender. Cool slightly; transfer undrained carrots to a blender or food processor. Add orange zest, 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 for 2 to 24 hours.
To serve, divide soup mixture in half. Place half in a saucepan and heat just until simmering. Remove from heat. Stir in cream (or sour cream). Divide hot soup among small cups, filling half full. Carefully spoon cold soup atop. Top with chopped beets and/or snipped fresh dill, if desired. Serve at once.