EASY CARROT SOUP
Creamy carrot soup .....yummy! Serve with a nice green salad and cornbread!
Provided by Tricia
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Steam carrots until tender.
- In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
- In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 13.8 g, Cholesterol 30 mg, Fat 10.4 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 6.2 g, Sodium 271.2 mg, Sugar 4.9 g
LUSCIOUS CARROT TOMATO BASIL SOUP
Try this Creamy Carrot Tomato Basil Soup full of incredible flavors - naturally thickened by roasting the vegetables in the oven and pureeing them! Make this easy soup with stock for a healthy vegan lunch or use cream for an extra rich and indulgent version.
Provided by Mahy
Categories Appetizer Main Dish
Time 45m
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees.
- Line a baking sheet with parchment paper or foil.
- Place the tomatoes, carrots, shallots and garlic cloves on the baking sheet.
- Season them with alt, pepper, oregano and fresh thyme sprigs. Drizzle the olive oil over that and toss the veggies very well to swirl the seasonings and olive oil evenly to coat.
- Roast the veggies for 35-40 minutes until tender and slightly caramelized.
- Transfer the veggies into a blender along with the basil and add half the liquid you're using.
- Carefully blend the soup and puree till smooth. season the soup and blend it some more.
- Check the seasoning and consistency of the soup (add more liquid to thin it out).
Nutrition Facts : ServingSize 1 serving, Calories 123 kcal, Carbohydrate 18 g, Protein 2 g, Fat 5 g, Sodium 705 mg, Fiber 4 g, Sugar 10 g
AUTUMN CARROT SOUP
Make and share this Autumn Carrot Soup recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place carrots, potatoes, apples, onion and celery in a large soup pot. Add juice, wine, and broth and bring to a boil. Cook/simmer for about 15-20 minutes or until carrots are very tender.
- Stir in salt, pepper, thyme, tarragon, nutmeg and brown sugar.
- Remove from heat and puree (in batches) in a food processor or blender.
- Return pureed soup mixture to pot and place on med-low heat. Stir in shredded cheese and sour cream. Stir often, until cheese is melted and soup is heated through.
- Serve.
Nutrition Facts : Calories 228.3, Fat 8.8, SaturatedFat 5.5, Cholesterol 27.4, Sodium 293.3, Carbohydrate 29.1, Fiber 4.1, Sugar 13.9, Protein 7
ROASTED CARROT AND TOMATO SOUP WITH BASIL
Categories Soup/Stew Tomato Vegetable Roast Vegetarian High Fiber Basil Carrot Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
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.
PRETTY AUTUMN SOUP
Carrots, squash and sweet potato combine to make a healthy and colorful soup, which I especially enjoy during the fall. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth. , Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.
Nutrition Facts : Calories 166 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 190mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
CARROT SOUP WITH BASIL PESTO SWIRL
A recipe I found in Canadian Living with a couple of personal preferances. Pesto adds pizzazz to this classic fall soup and is a great way to use up the last of the basil from the garden. When your pesto is already made and in the freezer, this makes it so much faster to prepare.
Provided by Sageca
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Basil Pesto: In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper.
- With motor running, add oil in thin steady stream. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze.).
- In Dutch oven, heat oil over medium heat; fry onion, shallot, carrots, potato, garlic, salt, pepper and curry powder stirring occasionally, until softened and golden, about 10 minutes.
- Add chicken broth and bring to boil.
- Cover, reduce heat and simmer to blend flavours, about 40 minutes.
- Ad nutmeg. Let cool slightly.
- Using immersion blender or in batches in blender, puré soup until smooth. Add water to thin if desired.
- (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.
- When ready to serve; reheat. Ladle into bowls; swirl 1 tsp pesto into each.
Nutrition Facts : Calories 190, Fat 12.1, SaturatedFat 2.1, Cholesterol 2.8, Sodium 743.2, Carbohydrate 14.6, Fiber 3.1, Sugar 4.6, Protein 6.7
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