Carrot Soup With Scallions 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

CREAMY CARROT SOUP



Creamy Carrot Soup image

Categories     Soup/Stew     Milk/Cream     Blender     Bean     Onion     Quick & Easy     Carrot     Bon Appétit

Yield Makes 6 to 8 Servings

Number Of Ingredients 8

5 large carrots (about 1 1/2 pounds), peeled, cut into 1/2-inch pieces
3 1/2 cups canned low-salt chicken broth
1 large onion, peeled, quartered
1 1/4 teaspoons chopped fresh thyme or 1/2 teaspoon dried
1 large bay leaf
1/4 teaspoon (scant) ground allspice
3/4 cup drained canned small white beans
1 cup milk

Steps:

  • Combine carrots, broth, onion, thyme, bay leaf and allspice in large pot and bring to boil. Reduce heat, cover and simmer until carrots are tender, about 15 minutes. Remove bay leaf.
  • Working in batches, puree soup in blender until smooth, adding some of beans with each batch. Return soup to same pot; add milk. Stir over low heat until heated through. Season with salt and pepper and serve.

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  • In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth and water along with the carrots and bring to a boil over high heat. Cover and simmer over low heat until the carrots are tender, about 30 minutes.
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