Fast Recipes

Chilled carrot and hazelnut soup

Australian Gourmet Traveller recipe for chilled carrot and hazelnut soup.

By Emma Knowles & Lisa Featherby
  • Serves 4
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Chilled carrot and hazelnut soup


  • 500 ml (2 cups) vegetable stock
  • 500 gm carrots, coarsely chopped
  • 100 gm roasted hazelnuts, plus extra, coarsely chopped, to serve
  • 1 onion, diced
  • 2 garlic cloves
  • Juice of 2 lemons, or to taste
  • 1 tbsp Sherry vinegar, or to taste
  • To serve: coarsely chopped flat-leaf parsley and mint, and extra-virgin olive oil


  • 1
    Process stock, carrots, hazelnuts, onion, garlic, lemon juice and vinegar in a blender until very smooth, season generously to taste and refrigerate until chilled (30 minutes).
  • 2
    To serve, scatter with herbs and extra hazelnuts, and drizzle with extra-virgin olive oil.