Carrot Soup With Spinach Chiffonade Recipes

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SPINACH VEGETABLE SOUP



Spinach Vegetable Soup image

Here's a thick and creamy soup that combines a bevy of vegetables with herbs for unbeatable flavor. Jennifer Neilsen of Williamston, North Carolina sent the low-fat recipe.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 16

1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1-1/2 cups diced peeled potatoes
1 small turnip, peeled and chopped
1 cup chopped carrot
1/2 cup chopped green pepper
1 teaspoon garlic powder
1 teaspoon each dried thyme, basil and rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
Dash to 1/8 teaspoon cayenne pepper
2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
1 can (14-3/4 ounces) cream-style corn

Steps:

  • In a Dutch oven, saute onion and celery in butter until tender. Add the broth, potatoes, turnip, carrot, green pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Stir in spinach and corn; cool slightly. Puree half of the soup in a blender; return to the pan and heat through.

Nutrition Facts : Calories 139 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 788mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

CARROT SOUP WITH SPINACH CHIFFONADE



Carrot Soup with Spinach Chiffonade image

Yield Serves 4

Number Of Ingredients 9

4 cups (or more) canned low-salt chicken broth
1 pound carrots, peeled, sliced
1 8-ounce russet potato, peeled, cut into cubes
1 medium onion, chopped
1 teaspoon ground ginger
2 teaspoons fresh lemon juice
1 teaspoon minced peeled fresh ginger
2 cups packed thinly sliced spinach leaves
1/2 cup plain nonfat yogurt

Steps:

  • Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes.
  • Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl.

CHIPOTLE CARROT SOUP



Chipotle Carrot Soup image

Provided by Katie Lee Biegel

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 yellow onion, diced
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 tablespoon adobo chile sauce (from a can of chipotle chiles)
2 bunches carrots, scrubbed, tops removed, cut into chunks
2 teaspoons kosher salt
Freshly ground black pepper
4 cups vegetable stock or chicken stock
Juice of 1 lime
Toasted pumpkin seeds
Crumbled queso fresco
Fresh cilantro leaves

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-SPINACH SOUP WITH DILL



Carrot-Spinach Soup with Dill image

Prepare this healthy soup with tons of nutritious leafy greens and veggies whenever you feel weighed down.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes three 3-cup servings

Number Of Ingredients 9

1 large onion, diced
3 tablespoons extra-virgin olive oil
7 carrots, diced (about 5 cups)
1/4 teaspoon turmeric
1 tablespoon coarse salt
8 ounces green beans, cut into 1/2-inch pieces
1 packed cup baby spinach
3 tablespoons chopped fresh dill
2 tablespoons lemon juice

Steps:

  • In a pot over medium heat, cook onion in oil until tender, about 6 minutes. Stir in carrots, turmeric, and salt. Add 10 cups water, bring to a boil, then simmer, 30 minutes. Add beans and cook until just tender, about 2 minutes.
  • To serve, fill a bowl with spinach and dill. Ladle 3 cups hot soup over greens, cover with a plate, and let steep 5 minutes. Add lemon juice.

Nutrition Facts : Calories 312 g, Fat 17 g, Fiber 13 g, Protein 7 g, SaturatedFat 2 g

CREAMY CARROT WITH CURRY SOUP



Creamy Carrot With Curry Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

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

Yield 8

Number Of Ingredients 11

2 tablespoons olive oil
1 ½ pounds peeled carrots, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
2 tablespoons curry powder
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: chopped roasted pistachios

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 157.7 calories, Carbohydrate 13.5 g, Cholesterol 34.5 mg, Fat 10.9 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 4.8 g, Sodium 100.7 mg, Sugar 5.1 g

MUSHROOM SOUP WITH SPINACH AND CARROTS



Mushroom Soup With Spinach and Carrots image

mushroom soup is so monotone, i decided to add some color. its the very first time i made my own mushroom soup and i love it. let me know if you feel the same

Provided by AuntieAnna

Categories     Spinach

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

500 g chopped mushrooms (any you like but i used the regular white ones)
1 medium carrot, cut in small cubes
3 medium red potatoes, cut in small cubes
3 springs spinach
2 tablespoons butter
1 medium onion
3 garlic cloves
2 tablespoons flour
2 cups vegetable stock
2 cups water
1 1/2 cups milk
salt and plenty pepper

Steps:

  • melt butter in pot,.
  • saute garlic and onion until almost golden brown.
  • add chopped mushrooms.
  • saute for a few minutes
  • add the flour and mix well.
  • add the veg stock.
  • add water.
  • add cubed potato.
  • add shredded spinach.
  • add cubed carrot.
  • add milk.
  • season with salt and pepper.
  • bring to boil.
  • reduce heat and simmer for 15-20 minutes or until flavors blend.
  • let stand for 5 mins,.
  • serve with croutons or fav crackers.
  • enjoy.

Nutrition Facts : Calories 279.1, Fat 9.7, SaturatedFat 5.8, Cholesterol 28.1, Sodium 113.9, Carbohydrate 40.5, Fiber 4.6, Sugar 5, Protein 9.7

CREAMY SPINACH AND CARROT SOUP



Creamy Spinach and Carrot Soup image

My mother-in-law made this all the time and even my 7 year old would eat it. Pretty impressive for spinach! I've changed up a few things though by adding more salt, pepper and nutmeg to taste. I also like to use 2 bags of pre-washed fresh spinach instead of frozen. And, I tried it in the crock pot last week and it was sooo simple!

Provided by HappyCookingMommy

Categories     Low Protein

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 tablespoons butter
1 cup onion, chopped
2 tablespoons all-purpose flour
1 cup half-and-half
10 3/4 ounces chicken broth
1 cup carrot, shredded
10 ounces frozen chopped spinach, thawed and drained
1/4 teaspoon salt
1/4 teaspoon pepper
nutmeg

Steps:

  • in 2 quart saucepan melt butter, add onions.
  • Cook over medium heat, stirring occasionally until onions are tender, 5-6 minutes.
  • Stir in flour until smooth and bubbly, 1 minute.
  • Stir in half and half and chicken broth.
  • Add remaining ingredients.
  • Continue cooking over low heat stirring occasionally until soup is heated through, 12-15 minutes.

Nutrition Facts : Calories 154.6, Fat 11.1, SaturatedFat 6.7, Cholesterol 30.2, Sodium 382.2, Carbohydrate 10.4, Fiber 2.5, Sugar 2.7, Protein 4.8

SAUTEED SPINACH CHIFFONADE WITH SHALLOTS



Sauteed Spinach Chiffonade with Shallots image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 3

3/4 pound spinach (about 1 bunch)
2 large shallots, minced
2 tablespoons olive oil

Steps:

  • Discard coarse stems of spinach. Wash spinach thoroughly and drain. Working in batches, stack leaves on top of one another and cut into 1/2-inch-wide strips.
  • In a large heavy skillet cook shallots in oil over moderate heat, stirring, until softened. Add spinach and salt and pepper to taste and sauté over moderately high heat, stirring, until wilted and tender, about 3 minutes.

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