Carrot Soup With Crispy Sage Recipes

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SIMPLE CARROT SOUP



Simple Carrot Soup image

This soup is low-calorie, high-flavor comfort food and favorite in my house on a chilly autumn evening.

Provided by Lee Crowell

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

Time 1h10m

Yield 4

Number Of Ingredients 8

4 cups chopped carrots
3 cups fat-free chicken broth
½ onion, sliced
water to cover
4 cloves garlic, smashed
1 teaspoon dried thyme
½ teaspoon dried tarragon
2 tablespoons heavy whipping cream

Steps:

  • Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
  • Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
  • Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth.
  • Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.

Nutrition Facts : Calories 114.4 calories, Carbohydrate 16.4 g, Cholesterol 10.2 mg, Fat 3.1 g, Fiber 4.3 g, Protein 6.4 g, SaturatedFat 1.8 g, Sodium 391 mg, Sugar 7.3 g

ROASTED ROOTS & SAGE SOUP



Roasted roots & sage soup image

Take comfort on cold days with a warming bowl of soup. Ours is full of veg, making it tasty, healthy and low in calories and fat

Provided by Anna Glover

Categories     Dinner, Lunch, Soup, Starter

Time 1h

Number Of Ingredients 10

1 parsnip , peeled and chopped
2 carrots , peeled and chopped
300g turnip , swede or celeriac, chopped
4 garlic cloves , skin left on
1 tbsp rapeseed oil , plus ½ tsp
1 tsp maple syrup
¼ small bunch of sage , leaves picked, 4 whole, the rest finely chopped
750ml vegetable stock
grating of nutmeg
1½ tbsp fat-free yogurt

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Toss the root vegetables and garlic with 1 tbsp oil and season. Tip onto a baking tray and roast for 30 mins until tender. Toss with the maple syrup and the chopped sage, then roast for another 10 mins until golden and glazed. Brush the whole sage leaves with ½ tsp oil and add to the baking tray in the last 3-4 mins to crisp up, then remove and set aside.
  • Scrape the vegetables into a pan, squeeze the garlic out of the skins, discarding the papery shells, and add with the stock, then blend with a stick blender until very smooth and creamy. Bring to a simmer and season with salt, pepper and nutmeg.
  • Divide between bowls. Serve with a swirl of yogurt and the crispy sage leaves.

Nutrition Facts : Calories 221 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 18 grams sugar, Fiber 10 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

PUMPKIN SOUP WITH CRISPY SAGE GARNISH



Pumpkin Soup With Crispy Sage Garnish image

This recipe is from Michel Nischan's cookbook, "Homegrown Pure and Simple" as featured on Rachel Ray Nov. 06. The soup is spicy and has a wonderful depth of flavour. It smells great whilst cooking The deep fried sage is heavenly !

Provided by maryjane in spain

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

3 lbs pumpkin or 3 lbs squash, peeled and cubed
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 sweet white onion
6 garlic cloves, peeled and cut length-wise
1/4 cup vegetable oil
2 teaspoons olive oil
1/2 teaspoon ground cardamom
2 cinnamon sticks
1/2 small red Thai chile or 1/4 teaspoon red pepper flakes
4 cups vegetable stock or 4 cups chicken stock
12 fresh sage leaves, large

Steps:

  • Preheat oven to 350°F.
  • Mix pumpkin cubes with olive oil and salt and pepper.
  • Roast for about 25 minutes, or until nearly tender when pricked with a fork.
  • Meanwhile, coat the onion slices and the garlic with the 2 teaspoons of olive oil.
  • Add to pan and return to the oven for about 15 minutes longer, or until the pumpkin and onion are tender.
  • Put all the vegetables in a large pot.
  • Add cardamom, cinnamon, chili and stock to the pot and bring to a simmer over high heat.
  • Reduce the heat to medium-low and cook for 20-25 minutes, or until the pumpkin cubes begin to dissolve.
  • Remove the cinnamon sticks.
  • Transfer the soup to a blender or food processor and process until smooth, working in batches if necessary.
  • Return soup to the saucepan. Season to taste with salt and pepper. Cover to keep warm.
  • Heat 1/4 cup olive oil in a saucepan over high heat until the handle of a wooden spoon bubbles when inserted.
  • Place the sage leaves individually into oil and fry for about 1 minute, or until crisp.
  • Remove to kitchen towel with a slotted spoon.
  • Season.
  • Ladle into warm soup bowls and garnish with crispy sage leaves. Serve at once.

Nutrition Facts : Calories 204.8, Fat 15.4, SaturatedFat 2.1, Sodium 100.6, Carbohydrate 17.6, Fiber 1.6, Sugar 3.9, Protein 2.7

BRAISED CARROTS WITH CRISP SAGE



Braised Carrots with Crisp Sage image

Provided by Lynne Rossetto Kasper

Categories     Herb     Onion     Vegetable     Side     Braise     Fry     Quick & Easy     Carrot     Spring     Sage     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
20 fresh sage leaves, rinsed and thoroughly dried
2 lb carrots, cut diagonally into 1 1/2-inch-long pieces
1 cup chicken stock or reduced-sodium chicken broth
1 cup water
1/4 cup minced onion (1 small)
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Heat oil in a 12-inch straight-sided heavy skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Add carrots to oil in skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes. Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes. Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes. Season with salt and pepper. Serve carrots sprinkled with sage leaves.

GINGERED CARROT SOUP WITH SAGE



Gingered Carrot Soup With Sage image

From Dave Lieberman's book Young and Hungry. I have not had this yet, but it is supposed to be good hot or cold.

Provided by gourmetmomma

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs carrots, peeled and trimmed
olive oil
2 small onions, diced
3 garlic, cloved minced
1 tablespoon grated gingerroot
14 -16 ounces chicken stock
kosher salt
pepper
6 -12 fresh sage leaves
2 tablespoons butter
1 teaspoon sugar
1/2 lemon, juice of

Steps:

  • Slice the carrots in half lengthwise and then into 2 inch chunks.
  • Pour enough olive oil into the bottom of a heavy stockpot to coat the bottom. Add carrots and onions and saute over medium heat. Cook until the onions start turning translucent.
  • Turn the heat down, add the garlic and continue cooking another 5 minutes.
  • Add the ginger and cook another minute or two.
  • Add the stock and enough additional water to cover the vegetables. Taste and add salt and pepper to your taste. Bring to a boil, then lower the heat to barely simmer.
  • Add 6 sage leaves (the remaining ones are for garnish). Cook until the carrots are very tender, about 45 minutes.
  • Remove the sage leaves. Now you need to puree the soup. If you have an immersion blender, use at your own risk. It's hot soup. If using a regular blender, allow the soup to cool, then process in batches and add back to the pot.
  • Bring the soup back up to a simmer and add the butter, sugar, and lemon juice. You just need the butter to melt. Taste and season again with salt and pepper if needed.
  • This can be made up to 2 days in advance. Garnish with fresh sage leaves.

Nutrition Facts : Calories 178.2, Fat 5.2, SaturatedFat 2.7, Cholesterol 12.2, Sodium 239, Carbohydrate 30.1, Fiber 5.3, Sugar 10.3, Protein 5.3

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