Chilled Burgundy Carrot Soup with Celery, Belgian Endive and Baby Golden Beets
Updated January 25, 2017
- Total Time
- 20 minutes, plus 1 hour's chilling
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Ingredients
15 burgundy or other fresh, sweet carrots, peeled and juiced, or 4 cups fresh carrot juice
1 tablespoon fresh lemon juice
Fleur de sel and ground black pepper
1 burgundy or other sweet carrot, peeled and sliced into paper-thin disks
1 stalk celery, peeled and thinly sliced diagonally
2 leaves Belgian endive, julienne
1 baby golden beet, peeled and thinly sliced
½ cup frisée lettuce leaves
4 tablespoons cold-pressed extra virgin olive oil
½ teaspoon fresh thyme leaves
1 teaspoon fresh lime juice
¼ teaspoon crushed coriander seed
4 teaspoons micro arugula or other spicy sprouts, or chiffonade of arugula leaves
Nutritional analysis per serving (4 servings)
27 grams carbs; 233 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 8 grams fiber; 731 milligrams sodium; 3 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine carrot juice and lemon juice, and season to taste with salt and pepper. Refrigerate until chilled, about 1 hour.
- Step 2
In a medium bowl, combine sliced carrot, celery, endive, beet and lettuce. Toss to mix. Add 3 tablespoons olive oil, thyme, lime juice and coriander. Toss until thoroughly mixed. Season to taste with salt and pepper.
- Step 3
Arrange high mounds of salad in four shallow soup bowls. Ladle carrot juice around salad. Drizzle remaining 1 tablespoon olive oil in bowls, and sprinkle with pepper. Garnish with sprouts, and serve.
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