Golden Carrot Soup Recipes

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GOLDEN CARROT SOUP



Golden Carrot Soup image

"This is a great-tasting soup to make on a chilly day," observes Aline Winje of Slocan, British Columbia. "It's easy to fix too." The rich-colored soup has a mild chicken flavor with just a hint of garlic.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 2 servings.

Number Of Ingredients 8

1/2 cup chopped onion
1/4 teaspoon minced garlic
2 tablespoons reduced-fat butter
2 cups water
1 cup sliced carrots
2 tablespoons uncooked long grain rice
2 teaspoons chicken bouillon granules
2 tablespoons minced fresh parsley

Steps:

  • In a small saucepan, saute onion and garlic in butter until tender. Add the water, carrots, rice and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are very tender., Remove from the heat; cool slightly. Transfer to a blender or food processor; cover and process until pureed. Return to the saucepan; heat through. Sprinkle with parsley.

Nutrition Facts : Calories 126 calories, Fat 4g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 442mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GOLDEN CARROT SOUP



Golden Carrot Soup image

Make and share this Golden Carrot Soup recipe from Food.com.

Provided by Sara 76

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
5 large carrots, diced
1 large onion, chopped
2 garlic cloves, crushed
3 bay leaves
5 cups chicken stock
pepper
parsley

Steps:

  • Heat oil in a large saucepan.
  • add carrots, onion, garlic, and bay leaves and cook for 10 minutes.
  • Put the stock in another saucepan and bring to the boil.
  • Pour the boiling stock over the vegetables and simmer for 15 minutes, or until tender.
  • Remove the pan from the heat and remove the bay leaves.
  • allow the soup to cool a little, then transfer to a blender and puree until smooth.
  • Season with pepper.
  • If the soup is too thick, add some extra stock.
  • serve garnished with parsley.

Nutrition Facts : Calories 148, Fat 7.1, SaturatedFat 1.3, Cholesterol 6, Sodium 328.7, Carbohydrate 15.5, Fiber 2.1, Sugar 7.1, Protein 5.9

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.

CHILLED CARROT SOUP



Chilled Carrot Soup image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 4h50m

Yield 10 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1/4 cup freshly sliced ginger
1 onion, sliced
1 jalapeno, sliced
2 cups orange juice
2 cups coconut milk
4 cups chicken stock
1 pound peeled and sliced carrots
1 cup creme fraiche, for garnish
1 cup fresh cilantro leaves, for garnish

Steps:

  • In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat. Add the coriander and cumin seeds and saute until fragrant, about 2 minutes. Add the ginger, onion, and jalapeno and sweat for 4 minutes. Add all liquid ingredients and bring to simmer. Add the carrots and simmer for 2 hours.
  • Remove from heat and puree using an immersion blender or regular blender. Strain twice through a fine-mesh sieve, pushing through all the solids with a rubber spatula. Chill in the refrigerator for 2 hours.
  • Garnish with creme fraiche and cilantro and serve.

GOLDEN ASPARAGUS SOUP



Golden Asparagus Soup image

It doesn't matter how many times I serve this thick, buttery soup, it's always a hit. And, it's a delicious way to get your daily veggies. -Heather Ahrens, Columbus, Ohio

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 2 servings.

Number Of Ingredients 10

3/4 pound fresh asparagus, trimmed
1/2 cup chopped onion
2 tablespoons butter
2 garlic cloves, minced
1 cup thinly sliced carrots
1 can (14-1/2 ounces) chicken broth
1/4 cup minced fresh parsley
1 tablespoon minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cut tips off asparagus and set aside; cut stalks into 1-1/2-in. pieces. In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add carrots and asparagus stalk pieces; cook for 2 minutes. , Stir in the broth, parsley, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly., In a blender, cover and process soup until blended. Return to pan. Stir in asparagus tips; cook for 8-10 minutes or until tender.

Nutrition Facts :

GOLDEN CARROT POTATO SOUP



Golden Carrot Potato Soup image

A creamy sour cream potato soup my grandmother found on a label many years ago. My family has been eating this for over 50 years. A very warm and simple soup, but very flavorful. Great with a crusty loaf of bread.

Provided by Wugfun

Categories     Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 russet potatoes, peeled and cubed
4 carrots, peeled and grated
1 onion, diced
2 cups water
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup milk
1 cup sour cream
chives, chopped (optional)

Steps:

  • Place potatoes, onion, carrots, water, bullion, salt, and pepper in medium sized pot and boil until potatoes are done, about 15 minutes, depending on the size of your potato pieces, stirring occasionally.
  • Remove from heat. Carefully mash contents of pot until only some potatoes remain in tact.
  • Add milk and sour cream, reserving 4 teaspoons of sour cream for garnish, if desired.
  • Return to low heat and stir until soup is warm and sour cream is broken up. Do not boil.
  • Serve immediately, with dollops of reserved sour cream and chives.

Nutrition Facts : Calories 365.7, Fat 14.8, SaturatedFat 9, Cholesterol 34, Sodium 595, Carbohydrate 51.4, Fiber 6.8, Sugar 5.9, Protein 9.1

GOLDEN POTATO SOUP



Golden Potato Soup image

This is a thick, hearty soup. Kids love this because of the cheesy flavor.

Provided by Marge

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

Time 1h15m

Yield 5

Number Of Ingredients 12

3 cups peeled and cubed potatoes
½ cup chopped celery
½ cup chopped onion
1 cube chicken bouillon
1 cup water
1 teaspoon dried parsley
½ teaspoon salt
1 pinch ground black pepper
2 teaspoons all-purpose flour
1 ½ cups milk
1 ½ cups shredded American cheese
1 cup chopped ham

Steps:

  • In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
  • In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
  • Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.

Nutrition Facts : Calories 298.9 calories, Carbohydrate 24.3 g, Cholesterol 57.4 mg, Fat 14.7 g, Fiber 2.9 g, Protein 16.5 g, SaturatedFat 9 g, Sodium 1389.4 mg, Sugar 5 g

CHILLED CARROT SOUP



Chilled Carrot Soup image

This soup is the essence of carrots, but a sprinkling of breadcrumbs sauteed in olive oil adds crunch and just a hint of richness.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

2 tablespoons unsalted butter
1/4 cup diced onion
2 pounds carrots, sliced 1/2 inch thick
5 1/2 cups water
1 tablespoon honey
Salt and pepper
2 tablespoons olive oil
1/2 cup fresh unseasoned coarse breadcrumbs
2 tablespoons finely chopped fresh flat-leaf parsley
Thinly sliced baby carrots, for garnish

Steps:

  • Melt butter in a medium saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add carrots, and cook for 2 minutes, stirring occasionally. Add water, and bring to a boil. Reduce heat, and simmer until carrots are very soft, 25 to 30 minutes.
  • Filling a blender halfway and covering with a kitchentowel, puree soup in batches. Stir in honey, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.
  • Before serving, prepare breadcrumbs: Heat olive oilin a medium-size saute pan over medium-high heat. Add fresh unseasoned coarse breadcrumbs.Stir constantly until toasted and golden brown, about 2 minutes. Transfer to a bowl, and let cool. Stir in finely chopped fresh flat-leaf parsley, and season with salt and pepper. Garnish each serving with 1 tablespoon breadcrumb mixture, and thinly sliced baby carrots if desired.

Nutrition Facts : Calories 189 g, Fat 9 g, Protein 3 g

GOLDEN BEET SOUP



Golden Beet Soup image

A bracing squirt of lime -- a culinary touch borrowed from Latin American and Southeast Asian soup makers -- brightens the whole bowl.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1 1/2 tablespoons extra-virgin olive oil
2 medium leeks, white and pale-green parts only, halved lengthwise, cut into 1/4-inch half-moons, and rinsed well
Coarse salt
2 bunches small golden beets (about 3 pounds with greens) peeled and cut lengthwise into 3/4-inch wedges (about 5 cups)
1 bunch medium carrots (about 8 carrots; 12 ounces), peeled and cut on the diagonal into 1/2-inch pieces
1/2 yellow bell pepper, ribs and seeds removed, flesh cut into 1/2-inch pieces
7 cups homemade or low-sodium store-bought chicken stock
2 tablespoons fresh lime juice, plus 1 teaspoon fresh lime juice, plus lime wedges for serving
Freshly ground pepper
8 chives, cut into 1-inch pieces, for serving

Steps:

  • Heat oil in a medium saucepan over medium-high heat. Add leeks and a pinch of salt. Partially cover, and reduce heat to medium. Cook, stirring occasionally, until leeks are soft, 6 to 7 minutes. Stir in beets, carrots, bell pepper, and stock. Raise heat to medium-high; bring to a boil. Reduce heat to medium, and simmer, partially covered, until beets and carrots are tender, 50 to 60 minutes.
  • Stir in lime juice, and season with salt and pepper. Divide soup among 4 bowls; garnish each with chives and a lime.

Nutrition Facts : Calories 267 g, Fiber 13 g, Protein 8 g, SaturatedFat 1 g, Sodium 727 g

CARROT SOUP



Carrot Soup image

Categories     Soup/Stew     Milk/Cream     Blender     Garlic     Vegetable     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Lunch     Carrot     Fall     Healthy     Clove     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 10

2 tablespoons olive oil
2 pounds carrots, peeled, sliced
1 large onion, finely chopped
6 garlic cloves, peeled
5 whole cloves
4 cups (about) canned vegetable broth or water
1 tablespoon fresh lemon juice
Pinch of sugar
1/4 cup chilled whipping cream
Chopped fresh parsley

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add carrots, onion, garlic, and cloves and sauté until onion is translucent, about 8 minutes. Add 3 1/2 cups broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.
  • Remove cloves from broth and discard. Puree soup in batches in blender. Return soup to same saucepan. Mix in lemon juice and sugar. Season to taste with salt and pepper. Thin to desired consistency with more broth. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Whisk cream in medium bowl just until slightly thickened, about 10 seconds.
  • Stir soup over medium heat until heated through. Ladle into bowls. Drizzle cream over. Top with parsley.

CREAMY CARROT SOUP



Creamy carrot soup image

Make a comforting starter or lunch in no time with our easy creamy carrot soup, topped with garlicky seeded croutons. Quick and simple, it takes just 30 minutes to make

Provided by Esther Clark

Categories     Dinner, Lunch, Starter

Time 30m

Number Of Ingredients 11

1½ tbsp oil
1 onion, sliced
1 celery stick, sliced
3 garlic cloves, 2 crushed and 1 left whole
1 kg carrots, thinly sliced
1.5 litre hot veg or chicken stock
½ small bunch of thyme
2 thick slices sourdough
1 tbsp mixed seeds
1 tbsp chopped parsley
1½ tbsp double cream, plus extra to serve (optional)

Steps:

  • Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened.
  • Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
  • Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.

Nutrition Facts : Calories 417 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 19 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 1.73 milligram of sodium

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