CURRIED CARROT SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield Up to 6 (1 1/2 cup) servings
Number Of Ingredients 11
Steps:
- Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!
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
CARROT SOUP
Provided by Patricia Leigh Brown
Categories dinner, soups and stews, appetizer
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 6
Steps:
- In a heavy-bottomed pot, melt the butter. When it starts to foam, add the onions and thyme and cook over medium-low heat until tender, about 10 minutes. Add the carrots, season with salt and cook for 5 minutes. Pour in the broth, bring to a boil and then simmer until the carrots are tender, about 30 minutes. Season to taste with salt. For a smooth soup, use a blender and puree until smooth.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 8 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 713 milligrams, Sugar 8 grams, TransFat 0 grams
CARROT SOUP
This creamy soup is madewith beta-carotene-packed whole carrotsand carrot juice. It is sweetened withhoney and given zest with cumin.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Heat the butter in a large saucepan over medium-low heat. Add the onion, and cook until translucent, about 5 minutes. Add the carrots, and cook until very tender, about 15 minutes. Do not brown. Add the carrot juice, stock, cumin, honey, salt, and white pepper. Bring to a simmer, and cook until vegetables are very soft, about 30 minutes.
- Remove from heat, and cool slightly. Puree in batches in a blender or food processor, filling no more than halfway. Return to pan, and warm over low heat, thinning with stock or water if needed. Stir in half-and-half, if using. Garnish with chives and cayenne, and serve.
Nutrition Facts : Calories 116 g, Cholesterol 8 g, Fat 3 g, Fiber 3 g, Protein 2 g, Sodium 551 g
CARROT-CHEESE SOUP
A different combo for soup, but so yummy, I also like to add in 2 tablespoons fresh minced garlic when sauteeing the veggies and ham.
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, melt butter; stir in flour until smooth cook and stir over med heat for 2 minutes.
- Add carrot, onions and ham; cook, and stir for 1 min, then gradually add broth;.
- Bring to a light boil, and stir 2 minutes.
- Add cheese, parsley, and pepper;.
- Heat until cheese is melted, and veggies are tender.
Nutrition Facts : Calories 439.4, Fat 34.2, SaturatedFat 20.8, Cholesterol 108.5, Sodium 1327.9, Carbohydrate 10.8, Fiber 1.4, Sugar 2.3, Protein 22.3
CARROT CHEESE SOUP
I THOUGHT this sounded like a compatible mix of ingredients when I read the recipe for the first time - and it is delicious. It's a pretty color and makes a hearty soup to serve during the winter months. -Terese Snyder, Marquette, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, melt the butter; stir in flour until smooth. Cook and stir over medium heat for 2 minutes. Add carrot, onions and ham; cook and stir for 1 minute. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, parsley, pepper and hot pepper sauce; heat until the cheese is melted and the vegetables are tender.
Nutrition Facts : Calories 244 calories, Fat 18g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 1286mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
CHEESY CARROT CASSEROLE
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F Grease a 9 x 13 casserole dish and set aside. Steam carrots until 1/2 way cooked. You want them to be soft enough to bite but still with a bit of a crunch. They'll finish cooking in the oven. As carrots are steaming, in a saucepan combine butter and onion. Cook until onions are soft and translucent. Add flour, salt, mustard and pepper and mix well to create a paste. Slowly add 1/4 cup of milk at a time whisking continually until all the milk has been added to pan. You are making a basic roux. The mixture will thicken quite a bit at first but slowly thin out. If you add all the milk at once you'll have a clumpy mess, so only add 1/4 cup at a time, whisking well. Cook for 5 minutes then turn off burner and add cheese. Mix well until cheese is melted and combined. When carrots are cooked half way, place carrots on the bottom of the casserole dish. Pour cheese mixture on top of carrots ensuring to cover carrots completely. Sprinkle bread crumbs or crushed Ritz crackers on top of sauce and bake for 25 minutes. Remove from oven and serve immediately.
CARROT & CHEDDAR SOUP WITH TOAST SOLDIERS
A clever and tasty way to disguise carrots for young ones
Provided by Liz Franklin
Categories Lunch, Soup
Time 55m
Yield Enough for 6-8 child portions
Number Of Ingredients 8
Steps:
- Melt the butter in a large saucepan over a low heat and tip in the onion, carrots and potato. Fry gently for about 10 minutes, stirring from time to time, until the onion is soft and the vegetables are glistening.
- Pour in the stock and bring to the boil, then reduce the heat and partially cover the pan. Simmer for about 20 minutes, until the vegetables are soft.
- Whizz the mixture in a food processor or blender until smooth (a blender will give a smoother texture), then add the cheese and whizz again. Return the soup to the pan, pour in the milk, then reheat gently and taste for seasoning. Serve the soup with buttered toast soldiers.
Nutrition Facts : Calories 250 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.49 milligram of sodium
THE BEST CARROT SOUP EVER!
Make and share this The Best Carrot Soup Ever! recipe from Food.com.
Provided by Lori 13
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter in a pot. Add the onion and garlic. Saute 3 minutes.
- Add the carrots and tomatoes. Saute 5 minutes.
- Add Stock, salt and pepper, nutmeg and ginger. Bring to a boil. Reduce. Simmer 10 minutes.
- Puree. Return to pot.
- Add the milk and sour cream. Heat through, but DO NOT BOIL.
- YUM!
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