CREAMY CARROT & ORANGE SOUP
Make and share this Creamy Carrot & Orange Soup recipe from Food.com.
Provided by Bergy
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Brown the onion in the butter until soft.
- Put onions carrots and chicken stock in a sauce pan.
- Add Orange juice, heat to meld the flavors.
- Puree in a food processor until very smooth season with salt& pepper and Return to saucepan and blend in the nutmeg.
- Bring to a boil stirring during cooking time.
- To serve top and swirl in two tbsp of cream (or yogurt).
CHEF JOHN'S BOURBON GLAZED CARROTS
These butter-soaked bourbon-glazed carrots are the greatest special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy.
Provided by Chef John
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a heavy skillet over medium-high heat.
- When butter foams up, add carrots. Season with salt and cook, stirring, until liquid from carrots evaporates and carrots begin to brown around the edges, 5 or 6 minutes.
- Reduce heat to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is almost evaporated, about 2 minutes.
- Sprinkle in brown sugar. Stir until carrots are almost cooked through, about 5 minutes.
- When carrots are nearly tender, raise heat to medium-high to thicken the glaze, 15 to 30 seconds.
- Season with cayenne pepper and ground black pepper. Transfer to serving dish and garnish with fresh thyme leaves, if desired.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 26.7 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 4.3 g, Protein 1.6 g, SaturatedFat 9.8 g, Sodium 410.9 mg, Sugar 19 g
CARROT BUNDT® CAKE WITH ORANGE-BOURBON GLAZE
This Bundt® cake has all the spice and texture of a traditional carrot cake, but uses a non-creamy, orange-bourbon glaze which is perfect for those sensitive to dairy. Garnish with coarsely grated orange zest.
Provided by Brett Profitt
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt®).
- Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl.
- Beat sugar, eggs, oil, and vanilla extract together in a separate bowl until slightly lightened in color. Add carrots and stir to coat. Fold in dry ingredients with a rubber spatula or large spoon until just barely combined with some small clumps; don't use a hand mixer. Pour batter into the prepared pan.
- Bake in the preheated oven until a knife inserted into the middle comes out mostly clean, 40 to 50 minutes. Transfer pan to a cooling rack and let cool, right-side up, for 15 minutes. Invert pan onto a plate and gently tap to remove the cake. Let cool completely.
- While cake is cooling, whisk butter, orange juice, orange zest, and bourbon together in a small saucepan over medium heat for glaze until boiling. Boil to fuse flavors, about 1 minute. Remove from heat and add powdered sugar, a small amount at a time, whisking until smooth before adding more. When glaze is at your desired consistency, liberally spoon over mostly-cooled cake.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 64.9 g, Cholesterol 72.2 mg, Fat 19.4 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 5.1 g, Sodium 435.6 mg, Sugar 46.2 g
ORANGE-GINGER CARROTS WITH BOURBON
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a pot of water, bring carrots to a boil and cook for approximately 5 minutes, or until tender to the touch of a fork. Drain off water.
- In a saute pan, over medium-high heat, add butter and sugar. Stir for approximately 3 minutes, or until sugar begins to brown. Add orange juice, ginger and carrots. Simmer for approximately 5 minutes, or until liquids thicken and becomes a glaze.
- Add salt and bourbon and simmer for 1 more minute. Serve immediately.
BOURBON SOURS
Steps:
- Combine the bourbon, lemon juice, lime juice, and syrup. Fill a cocktail shaker halfway with ice, and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into martini glasses. Add a maraschino cherry and serve ice cold.
CARROT-ORANGE SOUP
A delicious, incredibly easy, elegant, and very nutritious soup. Can serve hot or cold. I make it weekly. Original recipe comes from Best Slow Cooker Recipes in Canada .
Provided by Mary McKeough
Categories Vegetable
Time 11h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Skin and cut into 1/4 inch rounds approximately 5 cups of carrots.
- Add to Slow Cooker.
- NOTE: a food processor can really speed the chopping in this recipe.
- Chop one onion finely and add to Cooker.
- Add broth and orange juice.
- Add optional ginger if desired- makes soup tangy.
- Heat on low for 10-11 hours or high for 4-6 hours.
- When carrots are tender, blend to a smooth consistency.
- Add whipping cream, s and stir until creamy.
- NOTE: Excellent first course or lunch with salad and roll.
Nutrition Facts : Calories 152.6, Fat 8.4, SaturatedFat 4.8, Cholesterol 27.2, Sodium 118.2, Carbohydrate 17.1, Fiber 3.4, Sugar 8.6, Protein 4.2
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