CARROT SOUP
This flavorful and fragrant soup is a wonderful addition to any special dinner. My family has enjoyed this soup every Thanksgiving for years.
Provided by Joan Carney
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
- In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 22.8 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 6.5 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 849.4 mg, Sugar 10.8 g
SUNNY'S QUICK CHILLED CARROT SOUP
Provided by Sunny Anderson
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the soup: In a powerful blender, add the carrots, 1 cup of the chicken stock, the creme fraiche, onions, lemon juice, maple syrup, ginger, paprika and nutmeg. Blend until smooth. If needed, add a bit more stock to loosen to the desired texture; this soup should be slightly thick. Taste and season with salt. Blend, taste again and season again if needed. Refrigerate.
- For the garnish: In a small dry pan over medium heat, add the pecans, lemon zest and a few grinds of black pepper. Toss and toast until the pecans become fragrant and the lemon zest shines as well.
- Pour the chilled soup into bowls and serve topped with the garnish.
CARROT SOUP
This creamy soup is madewith beta-carotene-packed whole carrotsand carrot juice. It is sweetened withhoney and given zest with cumin.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Heat the butter in a large saucepan over medium-low heat. Add the onion, and cook until translucent, about 5 minutes. Add the carrots, and cook until very tender, about 15 minutes. Do not brown. Add the carrot juice, stock, cumin, honey, salt, and white pepper. Bring to a simmer, and cook until vegetables are very soft, about 30 minutes.
- Remove from heat, and cool slightly. Puree in batches in a blender or food processor, filling no more than halfway. Return to pan, and warm over low heat, thinning with stock or water if needed. Stir in half-and-half, if using. Garnish with chives and cayenne, and serve.
Nutrition Facts : Calories 116 g, Cholesterol 8 g, Fat 3 g, Fiber 3 g, Protein 2 g, Sodium 551 g
CREAMY ROASTED CARROT SOUP
This homemade carrot soup recipe is ultra creamy (yet cream-less) and full of rich, roasted carrot flavor! It's the best carrot soup you'll ever have. Recipe yields 4 bowls or 6 cups of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
- To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).
- Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
- Roast the carrots until they're caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)
- Once the carrots are almost done roasting, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic, coriander and cumin (if following a variation, see recipe notes for additions). Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
- Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
- Add the butter, lemon juice (or lime, if following the Thai variation), and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Add another tablespoon of butter if you'd like more richness, or a little more lemon juice if it needs more zing. Blend again, and serve.
- This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
Nutrition Facts : ServingSize 1 bowl-made with vegetable broth and 1 tablespoon butter-to reduce sodium use water instead, Calories 235 calories, Sugar 14 g, Sodium 1133.5 mg, Fat 14 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 28.2 g, Fiber 6.9 g, Protein 2.6 g, Cholesterol 7.6 mg
THE BEST CARROT SOUP EVER!
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
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!
CHIPOTLE CARROT SOUP
Provided by Katie Lee Biegel
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a Dutch oven or large, heavy-bottomed saucepan over medium-high heat. Add the onion and cook, stirring frequently, until the onion starts to soften, 3 to 4 minutes. Add the garlic, cumin, and adobo and cook until very fragrant, about 1 minute. Add the carrots, salt and pepper to taste and stir until everything is fully coated. Pour in the stock. Bring to a boil, then reduce the heat to maintain a simmer. Cook for 20 to 25 minutes, or until the carrots are tender. Remove from heat. Transfer the soup to a blender or use an immersion blender to blend until smooth. Add the lime juice.
- Top each serving with pumpkin seeds, cheese, and cilantro.
CARROT SOUP
Categories Soup/Stew Milk/Cream Blender Garlic Vegetable Vegetarian Quick & Easy Wheat/Gluten-Free Lunch Carrot Fall Healthy Clove Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat oil in heavy large saucepan over medium heat. Add carrots, onion, garlic, and cloves and sauté until onion is translucent, about 8 minutes. Add 3 1/2 cups broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.
- Remove cloves from broth and discard. Puree soup in batches in blender. Return soup to same saucepan. Mix in lemon juice and sugar. Season to taste with salt and pepper. Thin to desired consistency with more broth. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Whisk cream in medium bowl just until slightly thickened, about 10 seconds.
- Stir soup over medium heat until heated through. Ladle into bowls. Drizzle cream over. Top with parsley.
THAI-STYLE CARROT SOUP
Provided by Florence Fabricant
Categories easy, quick, soups and stews, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the carrots in a saucepan, add water to cover and simmer until the carrots are very tender, about 20 minutes.
- Drain the carrots and put them in a blender with the garlic, lime juice and a cup of water. Process until very smooth.
- Return the carrot puree to the saucepan and stir in the coconut milk, fish sauce, sugar and salt. Bring to a simmer. Season with chili oil. Float chopped scallions on each serving.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 304 milligrams, Sugar 5 grams, TransFat 0 grams
VELVETY CARROT SOUP
Warm up on a cool evening with this nutritious -- and delicious -- recipe for carrot soup, courtesy of Martha's personal chef, Tony Esnault.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 13
Steps:
- In a medium-size saucepan with a lid, melt butter over medium heat. Reserve 1/2 cup carrots and add remaining carrots to saucepan along with onion, garlic, ginger, sugar, 2 teaspoons salt, and a pinch of pepper; stir to combine. Reduce heat to medium-low, cover, and cook until carrots are soft, 10 to 15 minutes.
- Meanwhile, heat oil in another medium-size saucepan over medium heat. Add reserved 1/2 cup carrots, parsnips, and season with salt and pepper. Cook, stirring, until they begin to color slightly, about 2 minutes. Cover and cook until tender, about 5 minutes more.
- Increase heat to medium-high and add vinegar, stirring to coat; cook for 1 minute. Remove from heat and divide vegetable mixture evenly between 4 soup bowls.
- Add chicken broth and milk to carrot and onion mixture; season with salt and pepper. Bring to a boil and working in batches, transfer to the jar of a blender (do not fill more than halfway); loosely cover and carefully puree until very smooth and frothy. Pour soup over vegetables in soup bowls and garnish with parsley. Serve immediately.
SMOOTH CARROT SOUP
Robyn Larabee's bright and creamy carrot soup is her young son's very favorite. "He requests it often," she writes from Lucknow, Ontario. "I like that it's fast, easy and makes a perfect amount for the two of us when my husband is away at work."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2-1/2 cups.
Number Of Ingredients 6
Steps:
- In a small saucepan, saute carrots and onion in butter until crisp-tender. Add broth and ginger. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until carrots are very tender. Cool slightly. , Puree soup in a blender; return to the pan. Stir in buttermilk; heat through (do not boil).
Nutrition Facts : Calories 100 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 721mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein.
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