Carrot Soup With Lime And Chiles Recipes

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CARROT SOUP WITH LIME AND CHILES



Carrot Soup with Lime and Chiles image

A somewhat spicy, yet very healthy soup to suit your hunger. Garnish this soup with chopped, fresh cilantro, thinly sliced scallions, a dollop of plain yogurt, and additional chopped chile peppers, if you like.

Provided by Em

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

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, chopped
½ pound peeled baby carrots
½ cup instant brown rice
2 (14.5 ounce) cans fat-free, reduced sodium chicken broth
1 cup water
½ teaspoon salt
2 tablespoons chopped green chile peppers
2 tablespoons fresh lime juice

Steps:

  • Heat the oil in a large saucepan over medium heat. Add onion, and cook for a few minutes, then add the garlic, and saute for 1 more minutes. Add the carrots, rice, chicken broth, water and salt to the pan. Bring to a boil, then reduce heat and simmer, loosely covered for about 20 minutes, or until the carrots are tender. Stir in the green chilies and lime juice. Set aside to cool slightly.
  • Puree the soup in small batches, in a blender or food processor. The best way to puree this soup is to place half of the solids into the food processor and add just enough of the broth to liquefy the carrots and rice. Add the rest of the solids, then stir the puree back into the remaining broth. Reheat if necessary. Serve warm.

Nutrition Facts : Calories 129.2 calories, Carbohydrate 18 g, Fat 3.8 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 0.5 g, Sodium 669.6 mg, Sugar 4.6 g

CARROT SOUP WITH GINGER, TURMERIC AND LIME



Carrot Soup With Ginger, Turmeric and Lime image

Here is the antidote to cloying, overly sweet, one-dimensional, too-thick carrot soup: fresh carrots, bright spices and a squeeze of lime. The final sizzling of cumin and mustard seeds in coconut oil - the technique is known as tarka in Indian cuisine - adds an extra blast of flavor. Look for young carrots, long and slender, which are far fresher and tastier than the fat ones that come in jumbo bags. In warm weather, you can serve the soup chilled if you'd like.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons coconut oil, vegetable oil or ghee
2 medium onions, thinly sliced (about 3 cups)
1 tablespoon chopped ginger
2 teaspoons minced garlic
1 tablespoon turmeric
1/2 teaspoon toasted and ground coriander
1/8 teaspoon cayenne
Salt
2 pounds young carrots, peeled and cut into 1-inch pieces
1 small daikon radish, peeled, halved lengthwise and sliced 1/4 inch thick (about 2 cups)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 serrano pepper, finely chopped
Cilantro leaves, for garnish (optional)
Lime wedges, for serving

Steps:

  • Put a heavy-bottomed soup pot over medium-high heat and add 2 tablespoons coconut oil. When oil is hot, add onions and cook, stirring, for about 5 minutes, or until onions are lightly browned. Add ginger, garlic, turmeric, coriander and cayenne and cook for one minute more, or just until fragrant. Season generously with salt.
  • Add carrots and 8 cups water. Raise the heat and bring to a brisk simmer, then put on the lid and turn heat to low. Cook until the carrots are tender, about 15 minutes. Remove from stove and let cool slightly. Purée in a blender in batches, then strain and return to soup pot. Thin with water if necessary; the soup should not be too thick. Set aside.
  • While soup is cooking, simmer daikon in a few inches of salted water until tender, about 5 to 6 minutes. Drain and keep warm.
  • Reheat the soup over medium heat, stirring occasionally. Meanwhile, heat remaining tablespoon of coconut oil in a small pan over medium-high heat. When hot, add mustard seeds, cumin seeds and serrano pepper. Cook for one minute, or until spices are fragrant and beginning to pop. Pour the entire contents of the pan into the soup and stir to combine. Taste for salt and adjust.
  • Divide daikon pieces among 4 to 6 warmed bowls and ladle over a cup or so of soup. Garnish with cilantro leaves, if using, and give each bowl a squeeze of lime.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 8 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 633 milligrams, Sugar 11 grams, TransFat 0 grams

TURKEY SOUP WITH LIME AND CHILE



Turkey Soup With Lime and Chile image

After the overindulgence that comes with Thanksgiving, you might want to try something a little lighter and brighter with your leftover meat. This is a version of sopa de lima, the restorative and delicious Mexican soup popular in the Yucatán. It is usually made with chicken and a local lime, but turkey and supermarket lime are a magical, timely substitute.

Provided by David Tanis

Categories     dinner, soups and stews, appetizer

Time 1h

Yield 4 to 6 large servings

Number Of Ingredients 20

2 tablespoons vegetable oil
1 cup diced onion
1 cup diced celery
1 cup diced carrot
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
1/2 teaspoon black peppercorns
6 garlic cloves, roughly chopped
1 cinnamon stick, 2 inches long
Cayenne
2 teaspoons salt, or to taste
8 cups unsalted turkey or chicken broth
Vegetable oil for frying (about 1 cup)
4 corn tortillas, at least a day old, cut in 1/2-inch strips
4 to 6 cups cooked turkey meat, shredded
1 or 2 firm-ripe avocados
6 scallions, chopped
2 jalapeños, thinly sliced
1 small bunch cilantro, leaves and tender stems, roughly chopped
Lime wedges

Steps:

  • Heat vegetable oil in a heavy-bottomed soup pot over medium heat. Add the onion, celery and carrot and let soften, stirring occasionally, for about 5 minutes.
  • Toast the cumin, coriander and peppercorns in a small dry skillet over medium-high heat until fragrant, about 1 minute, then grind in a spice mill or mortar. Add the ground spices to the pot, along with the garlic, cinnamon, a pinch of cayenne and salt.
  • Add the broth and bring to a boil, then reduce to a brisk simmer. Cook for 15 minutes, then taste for salt and adjust. Keep hot, covered, over very low heat.
  • Pour vegetable oil to a depth of 1/2 inch into a wide skillet over medium-high heat. When the oil is hot and looks wavy, add the tortilla strips and fry until barely colored, 1 to 2 minutes. Remove with tongs and drain on paper towels. Sprinkle lightly with salt. (The oil may be strained and saved for future frying.)
  • In a medium saucepan, heat the shredded turkey meat with a little of the hot soup. Divide the meat among 4 to 6 soup bowls and add a few slices of avocado to each. Ladle about 1 cup soup into each bowl, then garnish with tortilla strips, scallions, jalapeño slices, chopped cilantro and a generous squeeze of lime juice.

Nutrition Facts : @context http, Calories 824, UnsaturatedFat 49 grams, Carbohydrate 31 grams, Fat 58 grams, Fiber 7 grams, Protein 45 grams, SaturatedFat 6 grams, Sodium 1396 milligrams, Sugar 9 grams, TransFat 0 grams

CHIPOTLE CARROT SOUP



Chipotle Carrot Soup image

This vegetarian soup packs big flavor and I love that it is made in just one pot. The cilantro and cotija balance the heat from the chipotles in adobo sauce, but if you prefer mild seasoning, use as little as one teaspoon adobo sauce. -Rebecca Jennex, Warren, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings (2-1/2 quarts)

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons adobo sauce from canned chipotle peppers
1-1/2 teaspoons salt
1/2 teaspoon adobo seasoning
3/4 teaspoon ground cumin
1/2 teaspoon pepper
2 pounds carrots, chopped
6 cups vegetable stock
1/2 cup roasted sweet red peppers, chopped
1 tablespoon lime juice
1/2 cup Cotija cheese
1/4 cup minced fresh cilantro
Lime wedges, optional

Steps:

  • In a Dutch oven heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in adobo sauce, salt, adobo seasoning, cumin and pepper. Add carrots and stock; bring to a boil. Reduce heat. Simmer, covered, until carrots are tender, about 20 minutes., Add roasted peppers; remove soup from heat. Cool slightly. Process in batches in blender or food processor until smooth. Return to pan; stir in lime juice. Heat through. Serve with Cotija cheese, cilantro and if desired, lime wedges.

Nutrition Facts : Calories 88 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 967mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

CARROT LIME SOUP



Carrot Lime Soup image

Make and share this Carrot Lime Soup recipe from Food.com.

Provided by country girl kim

Categories     Lime

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 small sweet potatoes, chopped into cubes
7 medium carrots, chopped roughly
1/2 large onion, chopped
2 celery ribs, chopped
1 inch fresh ginger, minced
2 tablespoons oil
4 cups vegetable stock or 4 cups chicken stock
1 lime, juice of
salt and pepper, to taste

Steps:

  • Saute ginger, onions, carrot, sweet potato and celery for 2-3 minutes or until onion is tender.
  • Add stock and simmer for 20 minutes or until veggies are tender.
  • Add lime juice, salt and pepper and puree in blender until smooth.
  • Heat if desired or serve cold.

CHILLED CARROT SOUP WITH CUMIN AND LIME



Chilled Carrot Soup with Cumin and Lime image

Categories     Soup/Stew     High Fiber     Wheat/Gluten-Free     Lime     Carrot     Summer     Chill     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

2 tablespoons olive oil
2 pounds carrots, peeled, chopped (about 5 cups)
2 large leeks (white and pale green parts only), chopped (about 2 cups)
1 tablespoon chopped garlic
3 1/2 teaspoons ground cumin
1/2 teaspoon dried crushed red pepper
6 1/2 cups (or more) canned low-salt chicken broth
8 tablespoons sour cream
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons grated lime peel

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.
  • Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.
  • Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.

CARROT SOUP WITH LIME AND CHILES



Carrot Soup with Lime and Chiles image

A somewhat spicy, yet very healthy soup to suit your hunger. Garnish this soup with chopped, fresh cilantro, thinly sliced scallions, a dollop of plain yogurt, and additional chopped chile peppers, if you like.

Provided by Allrecipes Member

Categories     Carrot Soup

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, chopped
½ pound peeled baby carrots
½ cup instant brown rice
2 (14.5 ounce) cans fat-free, reduced sodium chicken broth
1 cup water
½ teaspoon salt
2 tablespoons chopped green chile peppers
2 tablespoons fresh lime juice

Steps:

  • Heat the oil in a large saucepan over medium heat. Add onion, and cook for a few minutes, then add the garlic, and saute for 1 more minutes. Add the carrots, rice, chicken broth, water and salt to the pan. Bring to a boil, then reduce heat and simmer, loosely covered for about 20 minutes, or until the carrots are tender. Stir in the green chilies and lime juice. Set aside to cool slightly.
  • Puree the soup in small batches, in a blender or food processor. The best way to puree this soup is to place half of the solids into the food processor and add just enough of the broth to liquefy the carrots and rice. Add the rest of the solids, then stir the puree back into the remaining broth. Reheat if necessary. Serve warm.

Nutrition Facts : Calories 129.2 calories, Carbohydrate 18 g, Fat 3.8 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 0.5 g, Sodium 669.6 mg, Sugar 4.6 g

CHILLED CARROT SOUP WITH CUMIN AND LIME



Chilled Carrot Soup With Cumin and Lime image

It's been a bit difficult to decide between warm weather soup and cold weather soup, our temperature has fluctuated so much. I started out having this carrot soup warm the first day and then cold the next day. It worked both ways, so you can eat it whichever way you like depending on how hot or cold you are. There are lots of recipe for carrot soups around, but this one is nice and tangy with the lime juice and cumin is one of my favourite spices, so I really enjoyed this soup. This would be a great cold soup to serve in shot glasses as an appetizer at a 4th of July barbeque. This soup is from Bon Appétit, August 1998.

Provided by robmedina

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 lbs carrots, peeled, chopped (about 5 cups)
2 large leeks, chopped (white and pale green parts only)
1 tablespoon garlic, chopped
3 1/2 teaspoons ground cumin
1/2 teaspoon dry crushed red pepper
6 1/2 cups chicken stock or 6 1/2 cups vegetable stock
8 tablespoons sour cream
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, chopped
2 teaspoons lime zest

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.
  • Working in batches, purée soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.
  • Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.

CARROT CORIANDER & LIME SOUP



Carrot Coriander & Lime soup image

A twist on the traditional recipe with the additional of hint of lime

Provided by linda769r

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Heat the olive oil in a large saucepan on a low heat and add the onion, carrots, garlic and spices until the onion is soft.
  • Add the lentils and stock and bring to the boil, then add the coriander. Simmer until the lentils are cooked.
  • Once the lentils are soft, pour into a blender and process until smooth.
  • Stir in the yoghurt and lime juice.
  • Serve at once and garnish with chopped coriander

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