Carrot Ginger Soup With Curried Croutons Recipes

CARROT AND GINGER SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
• Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
• Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
• Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.

CURRIED CARROT SOUP

Steps:

• In a large saucepan, saute onion and garlic in butter. Stir in curry and ginger. Add carrots and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender. Remove from the heat and cool slightly. , Transfer to a blender; cover and process soup mixture in batches until smooth. Return to the saucepan. Add the cream, water, dill and pepper. Cook until heated through (do not boil).

CARROT GINGER SOUP

Steps:

• In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: 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.

CURRIED CARROT SOUP

Steps:

• Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
• Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

CURRIED CARROT AND COCONUT SOUP

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.

CARROT-GINGER SOUP WITH CURRIED CROUTONS

Steps:

• Place a baking rack in the middle of the oven and preheat to 400 degrees F. Line a small baking sheet with parchment and set aside.
• Heat the oil in a large pot over medium-high heat. Add the carrots. Cook, stirring occasionally, until the carrots turn bright orange, about 2 minutes. Add the onions and cook until translucent, about 3 minutes. Add the ginger, garlic, 1 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until fragrant, about 2 minutes. Stir in the coconut milk and 3 cups water. Bring to a boil, reduce the heat and simmer until the carrots are completely tender, about 10 minutes.
• Meanwhile, make the croutons: Melt 2 tablespoons of the butter. Remove the crust from the bread and cut the slices into 1/2-inch cubes. Toss the cubes with the melted butter, curry powder, 1/4 teaspoon salt and pinch pepper. Spread the bread over the prepared baking sheet and bake in the middle of the oven until golden brown, 8 to 10 minutes.
• Once the carrots are tender, transfer the soup to a blender in two batches. Add 1 tablespoon of the remaining butter to each batch and blend until smooth. Reheat the soup if necessary. Taste and adjust the seasoning. Serve hot topped with the croutons.

EASY ROASTED CARROT GINGER SOUP WITH GREEK YOGURT AND CROUTONS

Steps:

• Preheat the oven to 400 degrees.
• Dice the pepper and the carrots and halve the garlic cloves. Toss with olive oil, salt, and pepper, and spread on a baking sheet in a single layer.
• Roast the veggies for 40 minutes, or until they start to get brown and caramelize. Stir once or twice during roasting.
• Put grated ginger, stock, and a glug or two of soy sauce into the food processor. Add some hot sauce if you like it spicy.
• Put all the roasted veggies into the food processor and puree until smooth.
• At this point the soup will have cooled down a bit, so you can either pop it in the microwave or put it in a pot on the stove for a few minutes to warm it up.
• Serve with a dollop of greek yogurt on top and lots of crunchy croutons!

CURRIED CARROT, SWEET POTATO (OR YAM) & GINGER SOUP

Steps:

• Heat oil in saucepan.
• Add shallots (onions), sauté for 3 minutes until tender.
• Add potato, carrots, ginger & curry. Cook 2 minutes.
• Add broth. Bring to boil then simmer for 25-30 minutes - until tender.
• Puree soup ½ at a time in blender or food processor.