Best Carrot Soup Recipe Ever

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GINGER CARROT SOUP



Ginger Carrot Soup image

Puree this creamy recipe for Ginger Carrot Soup from Food Network with cream and freshly grated ginger.

Provided by Food Network

Time 1h35m

Yield 8 servings

Number Of Ingredients 9

2 tablespoons sweet cream butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
1 cup whipping cream
Salt and white pepper
Sour cream
Parsley sprigs, for garnish

Steps:

  • In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
  • Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
  • Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

PUREED CARROT SOUP



Pureed Carrot Soup image

This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. You can garnish it with any number of chopped fresh herbs, as well as with croutons.

Provided by Martha Rose Shulman

Categories     one pot, soups and stews, appetizer, main course, side dish

Time 1h

Yield Serves 6

Number Of Ingredients 11

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 large onion, chopped
2 pounds sweet carrots, peeled and thinly sliced
Salt to taste
1/4 teaspoon sugar
2 quarts water, chicken stock, or vegetable stock
6 tablespoons rice, preferably Arborio
Freshly ground pepper to taste
2 tablespoons chopped fresh herbs, such as chervil, mint, chives, or parsley, for garnish
1 cup toasted croutons for garnish (optional)

Steps:

  • Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
  • Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
  • Serve, garnishing each bowl with croutons and a sprinkle of herbs.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1186 milligrams, Sugar 8 grams, TransFat 0 grams

THE BEST CARROT SOUP EVER!



The Best Carrot Soup Ever! image

Make and share this The Best Carrot Soup Ever! recipe from Food.com.

Provided by Lori 13

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

6 tablespoons butter
1 large onion (minced)
2 garlic cloves (minced)
8 carrots (peeled, grated)
2 plum tomatoes (chopped)
4 cups chicken stock (MUST be homemade!)
salt & fresh ground pepper (to taste)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup evaporated milk
2/3 cup sour cream

Steps:

  • Heat butter in a pot. Add the onion and garlic. Saute 3 minutes.
  • Add the carrots and tomatoes. Saute 5 minutes.
  • Add Stock, salt and pepper, nutmeg and ginger. Bring to a boil. Reduce. Simmer 10 minutes.
  • Puree. Return to pot.
  • Add the milk and sour cream. Heat through, but DO NOT BOIL.
  • YUM!

BEST CARROT SOUP



Best Carrot Soup image

This is a great recipe from a coworker, who got it from a Health Canada publication like 20 years ago. Kids like it, and if there are leftovers (rarely!) simmer it down and add a little butter and you have a great, healthy pasta sauce.

Provided by kalla

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons butter, melted
1 medium onion, chopped
1 clove garlic, chopped
1 cup carrot, sliced
1 potato, peeled and diced
1 (10 ounce) can chicken broth
1 3/4 cups water
3/4 teaspoon salt
1/2 teaspoon dried tarragon leaves
1/4 teaspoon white pepper
1 cup milk

Steps:

  • Sauté onion and garlic in butter for 5 minutes.
  • Add carrots and potatoes; stir to coat with butter.
  • Add chicken broth, water, salt, tarragon and pepper.
  • Cover and simmer over medium heat 15 minutes or until vegetables are well cooked.
  • Purée soup in batches in blender or food processor until smooth.
  • Pour back into saucepan.
  • Stir in milk.
  • Heat and serve.

Nutrition Facts : Calories 169.1, Fat 8.6, SaturatedFat 5.2, Cholesterol 23.8, Sodium 779.6, Carbohydrate 18.5, Fiber 2.6, Sugar 3.3, Protein 5.4

CARROT SOUP



Carrot Soup image

This nice creamy soup really hits the spot...whether you serve it by itself, with sandwiches or as a first course. My family enjoys it often here on our acre in the country.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons butter
2-1/2 cups chicken broth
1 pound carrots, sliced
2 large potatoes, peeled and cubed
1-1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
Shredded Swiss cheese and minced fresh parsley, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly., Transfer to a blender; cover and process until blended. Return to pan. Stir in the milk, salt and pepper; heat through (do not boil). Garnish with cheese and parsley if desired.

Nutrition Facts : Calories 217 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 589mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 5g fiber), Protein 7g protein.

THE BEST VEGAN CARROT SOUP EVER



The Best Vegan Carrot Soup Ever image

This is a vegan spin on a Bavarian carrot soup. It is very delicious and I have even seen it made with other vegetables, like beets, as the star of the dish. Try it out and experiment with other vegetables. I have even substituted the celery with an extra carrot and a teaspoon of celery seed and it worked out great. The recipe listed is my favorite and it is a great go-to for vegans. Enjoy!

Provided by Hrdlicka

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h25m

Yield 4

Number Of Ingredients 11

¼ cup vegan butter, cubed
3 cups vegetable broth
1 large potato, peeled and cubed
2 ½ cups peeled and sliced carrots
1 cup chopped onion
1 stalk celery, chopped
1 teaspoon grated fresh ginger
½ cup coconut cream
1 teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Heat vegan butter in a Dutch oven over medium heat until melted. Add vegetable broth, potato, carrots, onion, celery, and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.
  • Puree soup in batches in a food processor or high-speed blender until smooth.
  • Return soup to the Dutch oven; stir in coconut cream. Season with curry powder, salt, and pepper. Cook over low heat until soup is heated through, about 10 minutes.

Nutrition Facts : Calories 344.8 calories, Carbohydrate 33.6 g, Fat 22.3 g, Fiber 6.6 g, Protein 5 g, SaturatedFat 12.3 g, Sodium 816.4 mg, Sugar 8.5 g

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