Aromatic Carrot Soup Recipes

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AROMATIC CARROT SOUP



Aromatic Carrot Soup image

Briefly cooking the spices brings out their oils and enhances the flavor. Before pureeing the soup, be sure the carrots are tender. Once the orange juice has been added, reheat the soup over very low heat.

Yield makes 8 servings

Number Of Ingredients 10

2 tablespoons each butter and olive oil
2 medium-sized onions, chopped
1/4 teaspoon ground ginger
1/8 teaspoon ground mace
10 medium-sized carrots, peeled and sliced
8 cups defatted chicken or vegetable broth
1 tablespoon grated orange zest
1 cup freshly squeezed orange juice
Salt and freshly ground black pepper, to taste
Snipped fresh chives, for garnish

Steps:

  • 1. Melt the butter with the oil in a large saucepan over low heat. Add the onions and cook, stirring, until wilted, about 15 minutes. Sprinkle with ginger and mace; cook, stirring, for 1 minute.
  • 2. Add the carrots, broth, and orange zest. Bring to a boil, reduce heat, and simmer, partially covered, about 20 minutes. Cool slightly.
  • 3. Puree in batches in a food processor. Return to the pot; stir in orange juice, salt, and pepper. Heat over low heat. Garnish with chives.

AROMATIC TOMATO-CARROT SOUP



Aromatic Tomato-Carrot Soup image

Make and share this Aromatic Tomato-Carrot Soup recipe from Food.com.

Provided by Julesong

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon butter
1 tablespoon extra virgin olive oil
3 green onions, chopped
1 clove garlic, minced
3 cups tomatoes, coarsely chopped with their juice (canned is fine)
1 cup cooked carrot, coarsely chopped
1/2 cup chicken stock
1/4 cup carrot juice
3/4 teaspoon salt, to taste
1/2 teaspoon ground cumin
1/4 teaspoon ground sage
1/4 teaspoon culinary lavender or 1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/2 cup evaporated milk
3 teaspoons chopped fresh basil, for garnish

Steps:

  • In a large saucepan, heat butter and oil over low heat.
  • Add green onions and garlic and sauté, stirring occasionally, until softened, about 5 minutes.
  • Add tomatoes together with their juice and the cooked chopped carrots, and cook for 10 minutes, stirring occasionally, until lightly thickened.
  • Stir in chicken stock, carrot juice, salt, cumin, culinary lavender (or ginger), and pepper.
  • Simmer, uncovered, for 5 minutes.
  • Stir in the evaporated milk and simmer until just heated through about 1 minute longer.
  • Do not let it boil.
  • Sprinkle with chopped fresh basil, serve, and enjoy!
  • If you can find culinary lavender to use in the recipe, it's well worth it!
  • A search on the internet should yield many hits on where you can add this wonderful item to your spice and herb collection.

Nutrition Facts : Calories 156.1, Fat 9.4, SaturatedFat 3.9, Cholesterol 17.7, Sodium 565.3, Carbohydrate 14.8, Fiber 2.9, Sugar 6.1, Protein 4.8

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