Carrot cream chicken soup

Carrot cream chicken soup

This is a creamy soup that tastes awesome when served cold. An excellent, colourful summer soup.

Slice chicken breast thin. Peel and chop the carrots. I used 4 small carrots instead of 3 medium. Chop parsley or spring onion (whatever you prefer for garnish).

Heat the butter in a stockpot and sauté the chicken till starting to brown. Add the flour and stir for 2 minutes. Add the chopped carrots and keep stirring for 5 more minutes.

Slowly add the water to make a smooth sauce. Add the stock cube and stir well. Cover and cook for 10 minutes. Take off the heat and let cool to lukewarm. Puree in a blender. Pour back into the stockpot. Heat gently if serving hot. Stir in the cream and lemon juice. Garnish with parsley or spring onion.