Curried Cream Of Carrot Soup With Ginger Thyme Recipes

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CURRIED CARROT GINGER SOUP



Curried Carrot Ginger Soup image

Fast and easy to make carrot soup!

Provided by tastesofthyme

Categories     Soup

Time 40m

Number Of Ingredients 7

8 large carrots, peeled and chopped
1 medium onion, diced
1 tbsp avocado oil
2 cloves garlic, minced
1" ginger knob, grated or minced
5 cup vegetable broth
2 tbsp red curry paste

Steps:

  • In a large pot, heat the oil over medium heat. Add in the onions and cook for about 5 minutes.
  • Add in the chopped carrots and continue to cooking, stirring often for another 5 minutes.
  • Add in the ginger, curry paste and the garlic and cook until fragrant. Pour in the vegetable stock and scrape up and brown bits stuck to the bottom of the pan. Cover and let simmer for 15-20 minutes or until the carrots are cooked through.
  • Let soup cool for 5-10 minutes before blending. Blend until smooth. Enjoy immediatly!

CREAM OF CARROT SOUP WITH FRESH GINGER



Cream of Carrot Soup with Fresh Ginger image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Time 1h16m

Yield 4 servings, with plenty of lef

Number Of Ingredients 11

7 cups chicken, or vegetable stock
2 pounds fresh carrots, peeled
3 leeks, sliced in half lengthwise and thoroughly cleaned
1 yam, peeled
4 stalks celery
4 tablespoons butter
1 (3-inch) piece fresh ginger root, peeled and grated
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 pint heavy cream (optional)

Steps:

  • In a large pot, bring stock to a boil.
  • While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes).
  • In a saute pan, over medium-high heat, melt half of the butter. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
  • Add Sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
  • Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
  • Add salt and pepper.
  • To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.

CURRIED CORN SOUP WITH GINGER



Curried Corn Soup with Ginger image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 20

4 tablespoons unsalted butter
2 leeks (white and light green parts only), thinly sliced and well rinsed
2 stalks celery, finely chopped
1 large carrot, finely chopped
2 tablespoons finely chopped peeled ginger
2 cloves garlic, finely chopped
2 teaspoons fresh thyme, chopped
1 1/2 teaspoons Madras-style curry powder
1 large russet potato, peeled and cut into 1-inch cubes
4 cups low-sodium chicken broth
1 teaspoon sugar
1 16-ounce bag frozen corn kernels
1 cup heavy cream
Kosher salt
Assorted toppings:
Creme Fraiche
Cilantro
Lump crabmeat
Brown butter
Fried sliced garlic

Steps:

  • Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks, celery and carrot and cook, stirring occasionally, until the vegetables have softened but not browned, about 10 minutes.
  • Add the ginger, garlic, thyme, curry powder and potato. Cook, stirring, until the potato is coated in the spices, 1 to 2 minutes. Add the chicken broth, 2 cups water and the sugar and bring to a boil. Add the corn, then reduce the heat to medium low and simmer until the vegetables are tender, about 25 minutes. Add the heavy cream and continue cooking until warmed through, about 5 more minutes. Remove from the heat and let cool slightly.
  • Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. Season with salt. Strain through a fine-mesh sieve into a saucepan and reheat if needed. Serve with toppings.

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

CREAMY CURRIED CARROT SOUP



Creamy Curried Carrot Soup image

This pretty pureed soup is perfect for a luncheon. It has wonderful flavor sparked by curry, herbs and, of course, the colorful carrots.-Betsy Hedeman, Timonium, Maryland

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 11

1 large onion, chopped
2 teaspoons sesame oil
5 cups vegetable broth
4 medium carrots, grated (about 1-3/4 cups)
1-1/2 teaspoons curry powder
1 teaspoon dried thyme
1 bay leaf
3 ounces cream cheese, cubed
5 tablespoons minced fresh parsley
1/4 teaspoon salt
Dash cayenne pepper, optional

Steps:

  • In a large saucepan, saute onion in oil. Stir in the broth, carrots, curry, thyme and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until carrots are tender. , Discard bay leaf. Cool slightly. Transfer half of the soup to a blender; add half of the cream cheese. , Cover and process until smooth; repeat with remaining soup and cream cheese. Return all to the pan. Heat through. Stir in the parsley, salt and cayenne if desired.

Nutrition Facts : Calories 158 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 1432mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein.

CREAMY CARROT WITH CURRY SOUP



Creamy Carrot With Curry Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

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

Yield 8

Number Of Ingredients 11

2 tablespoons olive oil
1 ½ pounds peeled carrots, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
2 tablespoons curry powder
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: chopped roasted pistachios

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 157.7 calories, Carbohydrate 13.5 g, Cholesterol 34.5 mg, Fat 10.9 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 4.8 g, Sodium 100.7 mg, Sugar 5.1 g

CURRIED CARROT SOUP



Curried Carrot Soup image

Curry, ginger and garlic are the savory seasonings in Thom Armentrout's soup. "I serve it piping hot," he notes from Fredericksburg, Virginia.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

1 medium onion, finely chopped
3 garlic cloves, minced
2 tablespoons butter
2 teaspoons curry powder
1 teaspoon ground ginger
2 pounds carrots, thinly sliced
2 cans (14-1/2 ounces each) chicken broth
1 cup half-and-half cream
1 cup water
1/2 teaspoon dill weed
Pepper to taste

Steps:

  • In a large saucepan, saute onion and garlic in butter. Stir in curry and ginger. Add carrots and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender. Remove from the heat and cool slightly. , Transfer to a blender; cover and process soup mixture in batches until smooth. Return to the saucepan. Add the cream, water, dill and pepper. Cook until heated through (do not boil).

Nutrition Facts : Calories 109 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 371mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

CURRIED CREAM OF CARROT SOUP



Curried Cream of Carrot Soup image

A delicious soup to start a dinner with. Or have it as a meal with a salad and/or sandwich. Good hot, or chilled.

Provided by evelynathens

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1 large onion, chopped (1 cup)
1 teaspoon minced garlic
1 teaspoon minced peeled gingerroot
2 tablespoons butter
1 tablespoon curry powder
1/8 teaspoon cinnamon
2 lbs carrots, peeled and chopped
3 1/2 cups chicken broth
1 bay leaf
1/8 teaspoon dried thyme, crumbled
1/4 teaspoon pepper
1/2 cup light cream
1 tablespoon honey
plain yogurt or sour cream, as an accompaniment
chopped scallion

Steps:

  • In a large saucepan, cook the onion, garlic and ginger in butter over moderately-low heat, stirring, until onion is softened.
  • Stir in curry and cinnamon and cook, stirring, for 10 seconds.
  • Add carrots, stock, bay leaf, thyme, pepper and 1 ½ cups water, and boil.
  • Simmer mixture, covered, for 30 minutes.
  • Discard bay leaf and, in a blender, puree mixture in batches, transferring it to a large saucepan.
  • Whisk in cream, honey and salt to taste.
  • Ladle into bowls and top each serving with a dollop of yoghurt and a sprinkling of scallion.
  • Good hot or cold.

CURRIED CARROT SOUP



Curried Carrot Soup image

This sweet and spicy curried soup has a wonderfully rich flavor even though it's made without a drop of cream. Serve it hot or chilled.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 8

2 tablespoons butter
1 cup chopped onion
1 teaspoon curry powder
Coarse salt and ground pepper
2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
2 pounds carrots, peeled and cut into 1-inch chunks
1 to 2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)

Steps:

  • Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
  • (At this point, if your carrots don't taste sweet enough, add a teaspoon of sugar). Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
  • In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.

Nutrition Facts : Calories 185 g, Fat 6 g, Fiber 7 g, Protein 6 g

CURRIED CREAM OF CARROT SOUP WITH GINGER & THYME



Curried Cream of Carrot Soup With Ginger & Thyme image

Make and share this Curried Cream of Carrot Soup With Ginger & Thyme recipe from Food.com.

Provided by - Carla -

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 onion, minced
3 teaspoons garlic, minced
2 teaspoons fresh gingerroot, grated
2 tablespoons butter
1 1/2 tablespoons curry powder
1/2 teaspoon cinnamon
2 bay leaves
5 tablespoons fresh thyme, minced
2 lbs carrots, chopped
4 cups chicken or 4 cups vegetable stock
1/2 cup half-and-half cream
salt & pepper
chives (to garnish)

Steps:

  • In a large soup pot melt butter and sauté onions, ginger,& garlic until translucent.
  • Mix in curry, cinnamon, bay& fresh thyme.
  • Add carrots, stock, salt& pepper and bring to a boil.
  • Reduce flame and allow to simmer until carrots are tender (about 15 minutes).
  • Remove from heat.
  • Remove bay leaves.
  • Puree soup.
  • Whisk in half& half cream.
  • Garnish soup with fresh cut chives.

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