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Chilled Carrot Soup

Martha Stewart
  • minutes
  • Serves 6

INGREDIENTS

1

Baby carrots

2

lbs Carrots

2 tbsp

Flat-leaf parsley, fresh

1/4 cup

Onion

1 tbsp

Honey

1

Salt and pepper

2 tbsp

Olive oil

1/2 cup

Breadcrumbs, fresh unseasoned coarse

2 tbsp

Butter, unsalted

5 1/2 cups

Water