Aromatic Tomato Carrot Soup Recipes

CREAMY CARROT & TOMATO SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in carrots, chicken broth, basil and parsley. Bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Stir in tomato juice. Pulse mixture in a blender until smooth., In another large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in tomato mixture, salt and pepper., Bring to a boil, stirring constantly; cook and stir until slightly thickened, 5-7 minutes. Remove from heat; stir in yogurt until blended. If desired, top with additional yogurt and basil., Freeze option: Before stirring in yogurt, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary. Stir in 1/2 cup Greek yogurt and, if desired, add toppings before serving.

AROMATIC TOMATO, CARROT AND LENTIL SOUP

Steps:

• Heat the EVOO in a medium saucepan on medium heat. Once heated, add the onions and garlic and allow to sweat for about 2 minutes. They should be tender but not starting to brown yet.
• Add the mustard powder, chilli and turmeric, and stir to combine.
• Add the carrots and sauteé for about 3 minutes, until they have softened slightly.
• Add the chopped tomatoes, stock and lentils and simmer for about 15 minutes, or until the lentils are tender.
• Remove from the heat and add in the lemon juice.
• Remove 2-3 cups of the soup and blend until smooth. Add back into the main saucepan, add salt and pepper to taste and stir to combine.

ROASTED CARROT AND TOMATO SOUP WITH BASIL

Steps:

• Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to large bowl (do not clean baking sheet).
• Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables and puree until smooth. Transfer to large saucepan. Add remaining vegetables and 1 1/2 cups water to blender and puree. Transfer to same saucepan. Gradually add enough milk to soup to thin to desired consistency. Stir in 1/4 cup basil. Simmer 10 minutes to blend flavors. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to simmer before continuing.)
• Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil and serve.

CARROT & TOMATO SOUP

Steps:

• Put the oil, onions and celery in your largest saucepan and cook gently until softened. Add the carrots and potatoes for a few mins, then add all the remaining ingredients, apart from the milk, with 1 litre water. Bring to a simmer. Cover and simmer for 30 mins, then uncover and simmer for 20-30 mins.
• Fish out the bay leaves and whizz the soup with a hand blender. Add the milk and as much water as you need. Season to taste, warm through and serve with the Cheesy hot cross buns (see 'goes well with'). Can be made and chilled up to 2 days ahead - or freeze for 1 month, then reheat gently.

AROMATIC CARROT SOUP

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.

TOMATO CARROT SOUP

Steps:

• Over medium heat, simmer together carrots, celery stalks, sweet red pepper, thyme, basil and soy sauce for 5 minutes.
• Pour in tomato juice and chicken broth concentrate.
• Bring to a boil, cover and simmer for 20 minutes.
• Salt and pepper, to taste.
• If desired, serve garnished with yogurt and chives.

AROMATIC TOMATO-CARROT SOUP

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.