Carrotsoup Recipes

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CARROT SOUP



Carrot Soup image

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

3 pounds carrots, chopped
6 cups chicken stock
3 cloves garlic, chopped
2 tablespoons dried dill weed
¼ pound butter
1 ½ teaspoons salt

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 SOUP



Carrot Soup image

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

1 tablespoon unsalted butter
1 onion, coarsely chopped
1 pound carrots, peeled and chopped
2 cups freshly made or store-bought carrot juice (16 ounces)
One 14 1/2-ounce can low-sodium canned chicken stock, skimmed of fat, plus more for thinning, if desired
1/2 teaspoon ground cumin
1 tablespoon honey
2 teaspoons coarse salt
1/4 teaspoon ground white pepper
2 tablespoons half-and-half (optional)
Chopped fresh chives, for garnish
Ground cayenne pepper, for garnish

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 SOUP



Carrot Soup image

Provided by Patricia Leigh Brown

Categories     dinner, soups and stews, appetizer

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 6

4 tablespoons butter
2 medium onions, sliced
1 sprig thyme
2 1/2 pounds carrots, peeled and sliced (about 6 cups)
Salt
6 cups chicken broth

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 & POTATO SOUP



Carrot & Potato Soup image

Make and share this Carrot & Potato Soup recipe from Food.com.

Provided by Tebo3759

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons margarine
2 onions, chopped
1 clove garlic, minced (use more)
5 cups chicken broth
3 cups diced carrots
3 cups diced potatoes
1 teaspoon italian seasoning
1 bay leaf
salt and pepper

Steps:

  • Saute onions& garlic in margarine until tender.
  • Add chicken broth, carrots, potatoes, Italian seasoning and bay leaf.
  • Simmer, uncovered, until vegetables are tender, about 20-25 minutes .
  • Discard bay leaf and puree soup.
  • Season with salt& pepper.

CARROT SOUP



Carrot Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h5m

Yield 4 to 6 first course servings

Number Of Ingredients 9

3 tablespoons unsalted butter
1 medium Spanish onion, finely chopped
3 cloves garlic, finely chopped
10 medium carrots (about 1 3/4 pounds), peeled and cut into 1-inch slices (see note)
8 cups chicken broth, homemade or low-sodium canned
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon freshly squeezed lemon juice
Freshly ground black pepper to taste

Steps:

  • Heat the butter in a large soup pot over medium heat. Add the onion and garlic and cook, covered, stirring occasionally, until soft, about 7 minutes. Add the carrots and cook, covered, stirring occasionally, until somewhat tender, about 3 minutes more.
  • Pour in the broth and the sugar. Season the soup with the salt. Bring to a boil, lower the heat, and simmer, covered, until the carrots are very soft, about 30 minutes. Remove from the heat and allow to cool.
  • Working in batches, transfer the carrot mixture to a blender and puree until smooth.
  • Return the carrot puree to the pot and reheat over medium heat. Stir in the lemon juice and season with pepper. Divide among warm soup bowls and serve immediately.

VELVETY CARROT SOUP



Velvety Carrot Soup image

Warm up on a cool evening with this nutritious -- and delicious -- recipe for carrot soup, courtesy of Martha's personal chef, Tony Esnault.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 13

3 tablespoons unsalted butter
2 pounds carrots, preferably with stems, peeled and sliced 1/2-inch thick on the bias
1/4 cup diced onion
1 clove garlic, chopped
1 teaspoon chopped fresh ginger
Pinch of sugar
Coarse salt and freshly ground pepper
1 tablespoon olive oil
2 parsnips, peeled and sliced crosswise into 1/2-inch rounds
1 teaspoon white-wine vinegar
2 cups homemade or store-bought low-sodium chicken broth
3/4 cup milk
1/4 cup flat-leaf parsley leaves, thinly sliced

Steps:

  • In a medium-size saucepan with a lid, melt butter over medium heat. Reserve 1/2 cup carrots and add remaining carrots to saucepan along with onion, garlic, ginger, sugar, 2 teaspoons salt, and a pinch of pepper; stir to combine. Reduce heat to medium-low, cover, and cook until carrots are soft, 10 to 15 minutes.
  • Meanwhile, heat oil in another medium-size saucepan over medium heat. Add reserved 1/2 cup carrots, parsnips, and season with salt and pepper. Cook, stirring, until they begin to color slightly, about 2 minutes. Cover and cook until tender, about 5 minutes more.
  • Increase heat to medium-high and add vinegar, stirring to coat; cook for 1 minute. Remove from heat and divide vegetable mixture evenly between 4 soup bowls.
  • Add chicken broth and milk to carrot and onion mixture; season with salt and pepper. Bring to a boil and working in batches, transfer to the jar of a blender (do not fill more than halfway); loosely cover and carefully puree until very smooth and frothy. Pour soup over vegetables in soup bowls and garnish with parsley. Serve immediately.

THE BEST CARROT SOUP EVER!



The Best Carrot Soup Ever! image

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

6 tablespoons butter
1 large onion (minced)
2 garlic cloves (minced)
8 carrots (peeled, grated)
2 plum tomatoes (chopped)
4 cups chicken stock (MUST be homemade!)
salt & fresh ground pepper (to taste)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup evaporated milk
2/3 cup sour cream

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!

CARROT SOUP



Carrot Soup image

An easy, yet very tasty soup to make. Even if you dont like carrots, you will love this

Provided by harley121202

Time 35m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Add all the ingredients to a stock pot and cover by about 2 inches with the chicken stock. Cook until the potatoes and carrots are soft and puree in a blender or food processor. Serve with lots of freshly ground black pepper, spoon of creme fraiche and some crusty bread.

CARROT SOUP



Carrot Soup image

This nice creamy soup really hits the spot...whether you serve it by itself, with sandwiches or as a first course. My family enjoys it often here on our acre in the country.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons butter
2-1/2 cups chicken broth
1 pound carrots, sliced
2 large potatoes, peeled and cubed
1-1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
Shredded Swiss cheese and minced fresh parsley, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly., Transfer to a blender; cover and process until blended. Return to pan. Stir in the milk, salt and pepper; heat through (do not boil). Garnish with cheese and parsley if desired.

Nutrition Facts : Calories 217 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 589mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 5g fiber), Protein 7g protein.

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