Carrot Soup Without Stock No Blender Needed Recipes
CARROT SOUP WITHOUT STOCK (NO BLENDER NEEDED)
This roasted carrot soup is absolutely delicious and doesn't require any special equipment or ingredients. Delicious and creamy, you don't need storebought stock, cream or even a blender to get fantastic results!
Provided by Maggie Turansky
Categories Soups
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 220°C (425°F).
- Peel and remove both ends of the carrots, saving the peels and ends. Cut the carrots in half lengthwise and then into 2-centimetre (about 1 inch) wide pieces. Drizzle with olive oil and season with salt and pepper before transferring to a baking sheet and moving to the oven. Roast the carrots until lightly browned and very tender, about 40-45 minutes.
- While carrots are cooking, transfer the peels and ends to a small saucepan. Add in soy sauce, cinnamon stick, bay leaf, peppercorns and allspice berries. Cover with one litre (about 4 cups) of cool water, cover, and bring to a gentle simmer. Simmer for 40-45 minutes, strain through a fine mesh sieve and set aside.
- Over medium heat in a large saucepan or Dutch oven, heat a tablespoon of olive oil until shimmering. Add onion and a pinch of salt and cook, stirring occasionally, until it is softened, about five to ten minutes. Add garam masala and chilli flakes and cook until very fragrant, about 1-2 minutes. Add garlic and cook, stirring constantly, for another 30 seconds.
- Add carrots and stir to coat in onion mixture. Cover with 500ml (about two cups) of carrot broth and bring to a gentle simmer. Cover the pot and allow to simmer until the carrots are very tender and are beginning to break down, about fifteen minutes.
- Turn off the heat and, using a potato masher, mash the carrots until as smooth as possible. Set a fine mesh sieve over a bowl and, working in batches and using a wooden spoon or silicone spatula, press the carrot puree through the sieve.
- Return the carrot puree to the pot, turn the heat to medium, and stir in the coconut milk. Bring to a simmer and cook for another five minutes or so. Serve immediately.
Nutrition Facts : Calories 318 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 22 grams fat, Fiber 10 grams fiber, Protein 5 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 379 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SIMPLE CARROT SOUP
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
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
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