Carrotsoupindienne Recipes

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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 & CORIANDER SOUP



Carrot & coriander soup image

Everyone loves this super healthy soup, perfect for an easy supper

Provided by Good Food team

Categories     Dinner, Lunch, Soup, Supper

Time 40m

Number Of Ingredients 7

1 tbsp vegetable oil
1 onion, chopped
1 tsp ground coriander
1 potato, chopped
450g carrots, peeled and chopped
1.2l vegetable or chicken stock
handful coriander (about ½ a supermarket packet)

Steps:

  • Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
  • Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
  • Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
  • Cover and cook for 20 mins until the carrots are tender.
  • Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.

Nutrition Facts : Calories 115 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.46 milligram of sodium

ROASTED CARROT AND TAHINI SOUP



Roasted Carrot and Tahini Soup image

A little sweet, a little creamy, a little nutty. Combine that with a variety of spices and you have a flavorful carrot soup! Garnish with shelled pumpkin seeds if desired.

Provided by France C

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 15

1 ½ pounds carrots, peeled and cut 1-inch pieces
1 small yellow onion, cut into 1-inch pieces
3 cloves garlic, peeled
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups vegetable broth
⅓ cup tahini
½ teaspoon curry powder
½ teaspoon ground coriander
¼ teaspoon ground ginger
⅛ teaspoon ground turmeric
⅛ teaspoon ground cardamom
⅓ cup heavy cream
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  • Combine carrots, onion, and garlic in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread vegetables evenly on the baking sheet.
  • Roast in the preheated oven until lightly browned and soft, about 25 minutes.
  • Combine 2 cups vegetable broth with 1/2 of the cooked vegetables in a blender jar. Puree until smooth and pour into a large saucepan over medium heat. Puree remaining broth and vegetables with tahini; pour into the saucepan.
  • Add curry powder, coriander, ginger, turmeric, and cardamom to the vegetable puree. Stir until warm. Stir in heavy cream and remove from heat. Season with salt and pepper. Ladle soup into bowls.

Nutrition Facts : Calories 370.1 calories, Carbohydrate 28 g, Cholesterol 27.2 mg, Fat 27.7 g, Fiber 8.4 g, Protein 7.6 g, SaturatedFat 7.3 g, Sodium 920.9 mg, Sugar 11.9 g

BUTTERY CARROTS 'N' ONIONS



Buttery Carrots 'n' Onions image

My mother served this attractive side dish for all her special dinners, so I've been eating carrots this way since I was a child. Even my dinner guests who aren't too fond of carrots ask for this recipe. The added sweetness from the honey is a pleasant surprise. -Joanie Elbourn, Gardner, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 10 servings.

Number Of Ingredients 10

1 pound carrots, cut into 1/4-inch slices
1-1/4 cups water, divided
1 teaspoon chicken bouillon granules
3 medium onions, sliced and separated into rings
2 tablespoons butter
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon honey
1/4 teaspoon sugar
Dash pepper

Steps:

  • In a large saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm., In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through.

Nutrition Facts : Calories 64 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 361mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein.

INDIAN SPICED CARROT SOUP WITH GINGER



Indian Spiced Carrot Soup with Ginger image

Provided by Molly Stevens

Categories     Soup/Stew     Ginger     Sauté     Kid-Friendly     Low Cal     High Fiber     Low Sodium     Lunch     Carrot     Spring     Summer     Healthy     Low Cholesterol     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 11

1 teaspoon coriander seeds
1/2 teaspoon yellow mustard seeds
3 tablespoons peanut oil
1/2 teaspoon curry powder (preferably Madras)
1 tablespoon minced peeled fresh ginger
2 cups chopped onions
1 1/2 pounds carrots, peeled, thinly sliced into rounds (about 4 cups)
1 1/2 teaspoons finely grated lime peel
5 cups (or more) low-salt chicken broth or vegetable broth
2 teaspoons fresh lime juice
Plain yogurt (for garnish)

Steps:

  • Grind coriander and mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds and curry powder; stir 1 minute. Add ginger; stir 1 minute. Add next 3 ingredients. Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
  • Ladle soup into bowls. Garnish with yogurt and serve.

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