Carrot Soup With Mashed Potatoes Recipes

CARROT & POTATO SOUP

Steps:

• Saute onions& garlic in margarine until tender.
• Add chicken broth, carrots, potatoes, Italian seasoning and bay leaf.
• Simmer, uncovered, until vegetables are tender, about 20-25 minutes .
• Discard bay leaf and puree soup.
• Season with salt& pepper.

CARROT SOUP WITH POTATOES AND CREAM

Steps:

• Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

MASHED CARROTS AND POTATOES

Steps:

• Boil the vegetables separately in salted water until very tender, 5 to 7 minutes, then drain. In one of the pans you used for boiling, mash the carrots well with the butter, saffron and lemon zest, then add the potatoes and mash well. Thin with milk or crème fraîche and add salt to taste - don't be shy about it.

CARROT POTATO CASSEROLE

Steps:

• In a large saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1/2 cup cheese, stirring until melted. Add the potatoes, carrots and onion. , Transfer to a greased 8-in. square baking dish. Cover and bake at 350° for 1 hour. Sprinkle with the remaining cheese. Bake, uncovered, for 15 minutes longer or until potatoes are tender.

MASHED POTATOES WITH CARROT

Steps:

• Place the vegetables in a saucepan, cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until tender., Drain and place vegetables in a bowl; mash until smooth. Add the cream, butter, salt, pepper and sugar; mix well.

POTATO AND CARROT MASH

Steps:

• Combine potatoes and carrots in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Mash potatoes and carrots with butter, half-and-half, green onion, salt, and pepper until desired consistency

MASHED-POTATO SOUP

Steps:

• In a large saucepan cook the onion, the celery, and the carrot in the butter over moderately low heat, stirring, until the vegetables are tender, stir in the broth and the rosemary, and bring the mixture to a boil. Whisk in the potatoes, a little at a time, bring the soup to a boil, whisking, and stir in the vinegar, the parsley, and salt and pepper to taste.

MASHED POTATOES WITH CARROTS

Steps:

• Cook potatoes and carrots in separate medium saucepans of boiling salted water until tender, about 25 minutes. Drain potatoes and carrots. Return each vegetable to its own pan. Mash potatoes; stir over low heat to dry slightly, about 2 minutes. Mix in whipping cream and 3 tablespoons butter. Mash carrots coarsely in pan. Mix into potatoes. Season mixture to taste with salt and pepper. (Mashed potatoes can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)
• Transfer mashed potatoes to large bowl and serve hot.

MASHED POTATO SOUP

Steps:

• In a large saucepan cook the onion, celery, and carrot in butter over medium-low heat, stirring, until the vegetables are tender.
• Stir in the broth and rosemary, and bring to boiling.
• Whisk in the potatoes, a little at a time, bring the soup to a boil again, stirring, and add the vinegar, parsley, and season with salt and pepper to taste.

VELVETY CARROT SOUP

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.

CARROT MASHED POTATOES

Steps:

• Place potatoes and carrots in a small stockpot with enough cold water to cover; bring to a boil over high heat. Reduce heat; simmer until tender, about 10 minutes. Drain, and return to pot; place over low heat to dry out, 1 to 2 minutes.
• Remove pot from heat. Pour half-and-half over vegetables, and add butter; roughly mash with a wooden spoon or potato masher. Season with salt and pepper, and serve immediately.

MASHED POTATOES AND CARROTS

Steps:

• Peel potatoes, and rinse well. Cut lengthwise into large cubes.
• Place the potatoes, sliced carrots and onions in a saucepan with water to cover and salt to taste. Bring to a boil and simmer for 12 to 15 minutes or until the potatoes are tender. Drain.
• Meanwhile heat the milk in a saucepan.
• Place the potato mixture through a food mill or a potato ricer. Place into a saucepan, add the butter and mix well with a wooden spoon. Add the nutmeg, cumin and parsley. Add the milk, gradually stirring with a wooden spoon. Check for seasoning and keep warm.