Carrot Feta Soup Recipes
CARROT FETA SOUP
Steps:
- In heavy stock pot heat the olive oil over medium heat. Then add the onion and carrots and stir. Let the onions and carrots soften over a medium to high heat for 5-6 minutes. Sprinkle salt and pepper over the onions and carrots and stir some more.
- Add in the 6 cup of stock and bring to a rapid simmer. Turn down the heat to a slow simmer and let sit covered. Simmer for 20-30 mins until carrots are soft and easily cut with a knife.
- Using an immersion blender right in the pot, puree the carrot and onion mixture until smooth. Stir in the cream and gently heat the cream into the carrot puree. Then stir in the crumbled feta cheese. Again with the immersion blender, blend and puree the feta with the cream and the carrot mixture.
Nutrition Facts : ServingSize 1 cup, Calories 156 kcal, Carbohydrate 10 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 38 mg, Sodium 823 mg, Fiber 2 g, Sugar 4 g
CURRIED CARROT AND COCONUT SOUP
There's a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I'd had cilantro, but hey, it worked.
Provided by Mark Bittman
Categories dinner, lunch, quick, weeknight
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
- Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
- If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 45 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 33 grams, Sodium 1394 milligrams, Sugar 13 grams, TransFat 1 gram
ROASTED CARROTS WITH FETA AND PARSLEY
Rich, earthy carrots get a hint of tang from crumbled feta, and a sweet touch from fresh parsley.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Toss carrots with oil on a rimmedbaking sheet, and season with salt and pepper. Roast untilcarrots are caramelized and tender, about 25 minutes.
- Transfer carrots to a bowl, and toss with feta and parsley.
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