Goldencarrotsoup Recipes

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GOLDEN CARROT COINS



Golden Carrot Coins image

Once you try this simple yet scrumptious side dish, you'll never serve plain carrots again!-Erlene Cornelius, Spring City, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6-8 servings.

Number Of Ingredients 8

1/4 cup butter, cubed
3/4 cup chicken broth
2 teaspoons sugar
2 teaspoons salt
1/8 teaspoon pepper
14 medium carrots, cut into 1/4-inch slices
3 tablespoons minced fresh parsley
2 teaspoons lemon juice

Steps:

  • In a large saucepan, melt butter. Stir in the broth, sugar, salt and pepper; bring to a boil. Add carrots. Return to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender. Stir in parsley and lemon juice. Serve with a slotted spoon.

Nutrition Facts : Calories 102 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 773mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein.

GOLDEN BEET SOUP



Golden Beet Soup image

Provided by Selma Brown Morrow

Categories     Soup/Stew     Onion     Appetizer     Hanukkah     Low Cal     High Fiber     Beet     Fall     Winter     Low Cholesterol     Simmer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

6 tablespoons (3/4 stick) pareve margarine
9 2 1/2-inch-diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved
4 1/2 cups chopped onions
4 teaspoons minced peeled fresh ginger
1 tablespoon finely grated lemon peel
6 cups (or more) low-salt chicken broth
2 to 3 tablespoons fresh lemon juice

Steps:

  • Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
  • Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.
  • Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
  • Ladle soup into bowls. Drizzle some of greens puree over soup and serve.

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

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