Cream Of Carrot Soup With Jalapenos Recipes

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CARROT CREAM SOUP WITH GINGER



Carrot Cream Soup with Ginger image

Carrot cream soup takes very little time to make and I love it, especially in winter. You can add herbs as well if you like.

Provided by kiki

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
2 onions, finely chopped
1 clove garlic, minced
3 cups peeled and chopped carrots
2 ½ cups vegetable broth
1 teaspoon finely grated fresh ginger
salt and freshly ground black pepper to taste
1 pinch white sugar
¾ cup heavy whipping cream

Steps:

  • Heat oil in a large pot over medium-low heat and cook onions until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in carrots and cook until softened, 3 minutes more. Pour in vegetable broth and bring to a boil. Season with ginger, salt, pepper, and sugar. Cover, reduce heat, and simmer until vegetables are soft and cooked through, about 15 minutes.
  • Puree carrot soup with an immersion blender until smooth. Add heavy cream and heat through. Puree once more quickly with immersion blender, and season with salt and pepper.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 25.2 g, Cholesterol 61.1 mg, Fat 20.6 g, Fiber 5.4 g, Protein 3.8 g, SaturatedFat 10.8 g, Sodium 417.2 mg, Sugar 11.8 g

CREAM OF CARROT SOUP



Cream of Carrot Soup image

This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 7

1/4 cup (1/2 stick) unsalted butter
1 medium yellow onion, diced small
1/4 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 1/2 pounds carrots, chopped
1/2 cup buttermilk
Coarse salt and ground pepper

Steps:

  • In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
  • Add flour and cook, stirring, until combined, 1 minute.
  • Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
  • Add carrots and bring to a simmer. Cook until carrots are very tender, 20 minutes.
  • Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
  • Add buttermilk and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

Nutrition Facts : Calories 247 g, Fat 13 g, Fiber 5 g, Protein 8 g, SaturatedFat 8 g

CREAM OF CARROT SOUP



Cream Of Carrot Soup image

This is my little picky eater's favorite soup.

Provided by Miss Tyckle

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

Time 1h15m

Yield 8

Number Of Ingredients 11

¼ cup butter, cubed
2 ½ cups sliced carrots
1 large potato, peeled and cubed
1 cup chopped onion
1 stalk celery, chopped
3 cups chicken broth
1 teaspoon ground ginger
½ cup heavy whipping cream
1 teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
  • Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 14.8 g, Cholesterol 37.5 mg, Fat 11.7 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 585.9 mg, Sugar 3.5 g

CREAM OF CARROT SOUP



Cream of Carrot Soup image

Rich tasting, warm and comforting. I had a recipe I loved for this soup, but the original called for a lot more butter and 2 cups of heavy cream. I didn't really want to save this soup for special occasions only, so I attempted to reduce the fat & calories by reducing the butter and replacing the cream with evaporated milk - I have even tried evaporated skim milk with success (but it is better with whole evaporated milk). If I am serving this to guests, I use the half-n- half, but for just me I like it with the milk. I have never missed the cream in this.

Provided by HeatherFeather

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup onion, finely chopped
2 tablespoons butter or 2 tablespoons margarine
4 1/2 cups carrots, peeled,thinly sliced
1 large potato, peeld,cubed
2 (14 1/2 ounce) cans 98% fat free chicken broth or 2 (14 1/2 ounce) cans vegetable broth
1 teaspoon ground ginger powder
2 cups evaporated milk or 2 cups half-and-half cream
1 teaspoon crushed dried rosemary
1/2 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste

Steps:

  • In a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so.
  • Add carrots, potatoes, chicken broth, and ginger powder.
  • Cover and cook on medium heat 30 minutes or until veggies are very tender.
  • Remove from heat and let cool 15 minutes.
  • Using a stick blender, puree the soup right in the pot (or pour some into a blender and puree- you'll have to do this in batches though).
  • Return to heat and add milk, rosemary, salt, and pepper.
  • Cook over low heat until heated through, maybe 5 minutes or so.

CREAM OF JALAPENO SOUP



Cream of Jalapeno Soup image

This is a simple cream soup base livened up with onion, carrot, bell and jalapeno peppers and topped with cheese. Very yummy and you can control the heat, if you like by reducing the amount of jalapeno. This amount we find nicely spicy but not hot. It presents beautifully with the flecks of orange and green against the cream soup base. I know it's not in any way a low fat recipe but in this case, it's worth every fat gram. The recipe came from Chef Sean Berry at the Guadalupe River Club in Kerrville, Texas, according to the October 1985 edition of Bon Appetit magazine.

Provided by Marysdottir

Categories     Tex Mex

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

3 tablespoons butter
3 tablespoons all-purpose flour
3 cups chicken stock
2 cups whipping cream
2 tablespoons butter
1 large onion, minced
1 large carrot, peeled and finely diced
1 large green bell pepper, seeded and finely chopped
3 jalapeno chilies, seeded and finely minced
1 cup grated swiss cheese
1 cup grated cheddar cheese
salt

Steps:

  • Melt 3 tablespoons butter in heavy pan over low heat. Add flour and stir 3 minutes. Mix in stock and cream.
  • Increase heat and bring to a boil stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
  • Meanwhile, melt 2 tablespoons butter in a heavy skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.
  • Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt to taste and serve.

Nutrition Facts : Calories 442.2, Fat 38.9, SaturatedFat 24, Cholesterol 130.6, Sodium 324.7, Carbohydrate 13.2, Fiber 1.2, Sugar 4.3, Protein 11.8

CREAM OF CARROT SOUP WITH JALAPENOS



CREAM OF CARROT SOUP WITH JALAPENOS image

Categories     Soup/Stew     Vegetable     Appetizer     Simmer

Yield 6

Number Of Ingredients 13

2 Tbls olive oil
2 medium onions chopped
4 celery stalks chopped
4 carrots peeled sliced
5 jalapeno chilis, halved, seeded
4 large garlic cloves, finely chopped
1/2 cup uncooked long grain rice
1/8 tsp ground allspice
1/8 tsp ground cinnamon
7 1/2 cups chicken stock or low salt chicken broth
1/2 cup whipping cream
1 cup grated cheddar cheese
Sliced green onions

Steps:

  • Heat 2 tbls olive oil in heavy large pot over medium heat. Add onions and saute until tender, about 3 minutes. Add celery, carrots, jalapenos, and garlic and saute until carrots begin to soften, about 13 minutes. Add rice, allspice and cinnamon and saute 2 minutes. Add 4 cups chicken stock. , bring to boil. Reduce heat and simmer until vegetables are very tender, striing frequently, about 30 minutes. Cool slightly. Working in batches puree soup in blender until smooth. Return soup to pot. Add remaining 3 1/2 cups chicken stock and whipping cream and bring to simmer. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle cheese over. Garnish with green onions.

CREAM OF CARROT SOUP WITH JALAPENOS



CREAM OF CARROT SOUP WITH JALAPENOS image

Categories     Soup/Stew     Healthy

Yield 6-8 servings

Number Of Ingredients 13

2 tbsp olive oil
2 medium onions chopped
4 celery stalks sliced
4 carrots peeled, sliced
2-5 jalapeno chilies halved, seeded
4 large garlic cloves finely chopped
1/2 cup uncooked long grain rice
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
7 1/2 cups chicken broth
1/2 cup whipping cream
1 cup grated cheddar cheese
sliced green onions

Steps:

  • Heat two tablespoons olive oil in heavy large pot over medium heat. Add onions and sautee until tender. Add celery, carrots, jalapenos and garlic, sautee 15 minutes. Add rice, allspice and cinnamon sautee two minutes. Add 4 cups chicken stock, bring to a boil, reduce to simmer, cover and stir frequently for about 30 minutes. Cool slightly. Puree in batches. Return to pot, add remaining chicken stock, whipping cream and bring to a simmer. Season with salt and pepper. Ladle soup into bowls. Sprinkle cheese and sliced green onions on top as garnish.

CREAMY CARROT SOUP



Creamy Carrot Soup image

When I serve this creamy carrot ginger soup, people are amazed by the bright color and are hooked by the deliciously different flavor. A hint of rosemary adds a nice spark to a slightly sweet soup. -Grace Yaskovic, Branchville, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

1 cup chopped onion
1/4 cup butter, cubed
4-1/2 cups sliced fresh carrots
1 large potato, peeled and cubed
2 cans (14-1/2 ounces each) chicken broth
1 teaspoon ground ginger
2 cups heavy whipping cream
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a Dutch oven, saute onion in butter until tender. Add the carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes. , In a blender, cover and puree in batches. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.

Nutrition Facts : Calories 267 calories, Fat 22g fat (14g saturated fat), Cholesterol 77mg cholesterol, Sodium 367mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein.

CREAM OF CARROT SOUP



Cream of Carrot Soup image

Provided by Florence Fabricant

Categories     weekday, soups and stews, appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 8

2 cups sliced onions
5 cups coarsely chopped carrots
2 tablespoons butter
1/2 cup raw white rice
8 cups chicken stock
1 large carrot, scraped, for garnish
Salt and pepper to taste
1/2 cup sour cream or creme fraiche (optional)

Steps:

  • Saute onions and carrots in butter until tender, 7 to 8 minutes. Add rice and 4 cups stock. Cover and simmer until rice is very tender, 20 to 25 minutes.
  • Meanwhile, using vegetable peeler, shave carrot into 3-inch strips. Steam over 1/2 inch of water 2 to 3 minutes, or until tender.
  • Add remaining stock, salt and pepper. Cool slightly and puree. May be served either chilled or hot, garnished with carrot slivers and sour cream or creme fraiche if desired.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 8 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1134 milligrams, Sugar 12 grams, TransFat 0 grams

CREAM OF CARROT SOUP



Cream of Carrot Soup image

"I came up with this rich yummy soup when I was in a hurry one day and we needed something hot to eat," recalls Ruth Andrewson of Leavenworth, Washington. It's versatile, too. You can substitute most any vegetable with excellent results."

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 5 servings.

Number Of Ingredients 4

4 cups chicken broth
4 large carrots, cut into chunks
1/2 cup heavy whipping cream
1 teaspoon sugar

Steps:

  • In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes., In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through.

Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 773mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.

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