LEEK AND CARROT SOUP
The leeks and carrots make this a sweet vegetable soup. If you want a very smooth soup you will have to push it through a sieve. Its low in calories and healthy. (I do like that swirl of cream though)
Provided by PetsRus
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring your stock to the boil, add the leeks, carrots and bay leaf.
- Bring back to the boil, then simmer for 20 to 30 minutes until the vegetables are tender.
- Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking.
- Add the milk, if you find the soup is too thick add some more milk or water, adjust the seasoning and serve, with or without the cream.
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!
CARROT SOUP
This flavorful and fragrant soup is a wonderful addition to any special dinner. My family has enjoyed this soup every Thanksgiving for years.
Provided by Joan Carney
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
- In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 22.8 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 6.5 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 849.4 mg, Sugar 10.8 g
CARROT LEEK SOUP
The vegetables in this pretty golden soup are pureed, so you can disguise them from picky eaters! Filled with vitamins, this is a filling meal in itself.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute leek in margarine until tender. Add carrots, potatoes and broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Cool to room temperature. , Remove vegetables with a slotted spoon to a blender or food processor. Add enough cooking liquid to cover; blend until smooth. Return to pan. Stir in milk and pepper; heat through.
Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 113mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
LEEK, POTATO AND CARROT SOUP.
This is a amazing soup that I have been doing for years now. It is a take on leek and potato but much better.
Provided by Bakersf
Time 50m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Peel your potatoes and cut them into small chunks. Put them in a big pan. Cut the dark green off the leek as well as a slice of the bottom. Wash thoroughly to get all the dirt off. Cut them into thin slices.
- Peel the carrots and thinly cube them. Add all vegetables to the pan along with the butter and oil. Turn the heat to medium then when the butter has melted turn to low.
- Leave the vegetables to cook for ten 10 minutes. Boil the water and add the stock cube stir until dissolved. Add to pan. Along with the salt and pepper. Leave for 2 minutes then add the milk.
- Bring the heat to medium and let it boil. Turn heat down and let it cook for another 15 minutes.
- From here you can either leave it chunky or you could blend it with a hand held blender till smooth.
LEEK AND CARROT SOUP
Categories Soup/Stew Vegetable Low Carb Low Fat Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Low/No Sugar Wheat/Gluten-Free Lunch Healthy Boil
Yield 8 people
Number Of Ingredients 9
Steps:
- 1) In a large saucepan, combined vegetables and seasoning and bring soup stock to boil. 2) Once carrots have softened, reduce to a simmer. Cook for 20 minutes. 3) For puree consistency, either puree using puree machine wand, or transfer to large blender or food processor. 4) Once the soup has puree consistency, transfer back to saucepan and reheat on simmer/low. Note: if you would like a thicker consistency you may boil off as much or as little water as you like.
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!
CHILLED CARROT SOUP WITH CUMIN AND LIME
Categories Soup/Stew High Fiber Wheat/Gluten-Free Lime Carrot Summer Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.
- Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.
- Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.
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- In a large pot over high heat, add olive oil. When the oil are hot, turn the heat down to medium and add garlic, onions and leeks. Sauté for 5 minutes, stirring regularly.
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5/5 (1)Author Mary MargaretServings 8
- Sauté chopped onion and chopped garlic in hot olive oil in a large Dutch oven over medium heat just until tender. Do not brown.
- Stir in leeks, carrots, and next 3 ingredients. Bring to a boil. Reduce heat and simmer, stirring occasionally, 25 minutes or until vegetables are tender.
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- Melt the ghee in the bottom of a Dutch oven or heavy stock pot over medium heat, and then drop in the leeks and thyme leaves. Sprinkle them with salt, stir, and then cover the pot. Allow the leeks to sweat in the hot fat about 5 minutes, or until they begin to turn tender.
- Dump the celery and carrots into the pot, and then pour in the chicken broth. Increase the heat to medium-high. When the contents of the pot reach a boil, turn down the heat to medium, and simmer, covered, about 25 minutes or until the vegetables are fall-apart tender.
- Turn off the heat, and then stir in the sour cream. Puree with an immersion blender until perfectly smooth, and then ladle into bowls to serve hot. Store any leftovers in a sealed container in the fridge for up to 5 days.
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