Corn Carrot Soup Recipes
CORN & CARROT SOUP
All of my soups are very basic and easy, and I try to stay away from adding oil or fat whenever possible. This one is pretty light with a very mild flavor. I recommend it as an appetizer or during the meal to balance out a dish with strong flavor.
Provided by MissLinguist
Categories Corn
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put water, lentils, corn, carrots, and red pepper in a saucepan and boil for 30 minute.
- When carrots are tender and lentils have split, pour soup into a blender.
- Add salt and spices.
- Blend until smooth.
Nutrition Facts : Calories 107, Fat 0.8, SaturatedFat 0.1, Sodium 314.7, Carbohydrate 21.6, Fiber 3.9, Sugar 1.9, Protein 5.7
TOMATO CORN CARROT SOUP
Categories Soup/Stew Tomato Stew Low Carb Vegetarian Quick & Easy Low/No Sugar Wheat/Gluten-Free
Yield 6 bowls
Number Of Ingredients 13
Steps:
- Broil evenly on all sides the tomatoes, onion and garlic. The peel of the tomato will blacken a bit. Set aside and let cool. Put fennel seeds in a dry pan and toast. Then grind fennel in a clean coffee grinder. In the same pan fry the carrots, celery, and sausage until beginning to brown. Chop tomato and remove most of the seeds. I strain seeds to get liquid. Put tomato, onion, and garlic in the blender and blend. Pour puree in a pot. Heat up. Meanwhile, puree the corn and chicken stock in the blender as well. Add to the tomato in the pot. Add the remaining ingredients and spices, heat and eat!
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- Heat a pan over medium flame and add water to it. Add carrots and corn to the water and let it come to a boil. Once done, strain the carrot and corn and reserve the stock. Transfer the boiled corn and carrots to a blender jar and blend it smooth. Set this puree aside.
- Place another pan over medium flame and add some butter along with oil in it. Once the butter melts, add crushed garlic, finely chopped onions and bay leaf in it. Saute them for a while and let the onions become soft.
- Once done, transfer the carrot-corn puree to this pan and sprinkle some salt and pepper over it. Keep stirring it to avoid any lumps. Pour the reserved carrot stock into this and let it come to a boil. Once it boils, lower the flame and let it cook for some time.
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