Autumn Carrot Basil Soup Recipes

ROASTED CARROT AND TOMATO SOUP

Steps:

• Preheat oven to 400℉. Lightly oil (or spray) a large rimmed baking sheet.
• In an even layer, place the sliced onion, halved tomatoes, cut carrots and garlic cloves on the prepared baking sheet.
• Drizzle the vegetables with olive oil.
• Season with salt and pepper.
• Roast for about 1 hour or until tender and beginning to brown. To ensure that they are evenly browned, turn and rotate baking sheet after 30 minutes.
• When cool enough to handle, peel the garlic cloves. Just give 'em a squeeze!
• Transfer vegetables to a large bowl...keep the baking sheet juicy and messy! Don't clean it...yet!
• Scraping up the browned bits of goodness, slowly add 1 cup of the water to the baking sheet. Pour mixture into bowl with vegetables.
• You can puree the soup with an immersion blender or food processor. If using an immersion blender, add the remaining water and blend vegetable mixture directly in the bowl.
• If using a food processor, slowly add 1/2 of the vegetables and the water from the pan to a food processor and purée until smooth. Transfer pureed mixture to a large saucepan. Add remaining vegetables and 1 1/2 cups of the water to food processor and purée. Add 2nd batch to saucepan.
• Gradually add the milk to saucepan to thin to desired consistency, may be more or less of the 2 3/4 cups.
• Stir in 1/2 of the sliced/julienned basil.
• Simmer uncovered for about 15 minutes to blend flavors.
• Season with salt and pepper to taste.
• Serve in soup bowls or in mugs as an appetizer. Just before serving, garnish with remaining sliced/juilenned basil.
• Soup's on!

AUTUMN SOUP

Steps:

• Brown beef, add onions. Cook until tender.
• Stir in remaining ingredients.
• Heat through.
• Enjoy!

AUTUMN CARROT BASIL SOUP

Steps:

• In a large heavy bottom soup pot, heat the olive oil on medium high heat. Add the onions and saute for 5 minutes.
• Add the carrots and continue to saute for an additional five minutes, stirring occasionally until the carrots are soft.
• Stir in the curry paste, salt, cinnamon, cumin, nutmeg, and cloves.
• Stir in the chicken broth, Asian coconut milk, and dry sherry.
• Bring the soup to boil and then turn down the heat to medium-low. Cover the pot and cook the soup for 20 minutes. Turn off the heat.
• Stir in the basil and place the lid back on.
• Allow the soup to cool for 10 minutes.
• Carefully transfer the soup to a blender. With the lid securely on and the vent slightly opened, puree the soup until smooth and the basil is un-noticable.
• Serve warm and garnish with a few drops of coconut milk and fresh basil leaves.

AUTUMN CARROT SOUP

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.

ROASTED CARROT AND TOMATO-BASIL SOUP

Steps:

• Heat oven to 400°F. Line pan with sides with cooking parchment paper; spray with cooking spray. Spread carrots, onions and garlic evenly in pan. Drizzle with oil; mix to coat. Sprinkle with 1 teaspoon salt and the pepper. Roast 25 to 30 minutes, turning occasionally, until vegetables are tender and slightly brown. Cool 10 minutes.
• Working in batches, add half the vegetables with 1 can of the drained tomatoes to blender or food processor. Puree until smooth or desired consistency. Pour into 4-quart Dutch oven. Repeat with remaining vegetables and tomatoes. Stir in reserved juices, the basil, remaining salt and the yogurt. Simmer about 10 minutes or until hot. Divide among 6 bowls. Serve with crackers.