My Favorite Carrot Soup Recipes

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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

THE BEST CARROT SOUP EVER!



The Best Carrot Soup Ever! image

Make and share this The Best Carrot Soup Ever! recipe from Food.com.

Provided by Lori 13

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

6 tablespoons butter
1 large onion (minced)
2 garlic cloves (minced)
8 carrots (peeled, grated)
2 plum tomatoes (chopped)
4 cups chicken stock (MUST be homemade!)
salt & fresh ground pepper (to taste)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup evaporated milk
2/3 cup sour cream

Steps:

  • Heat butter in a pot. Add the onion and garlic. Saute 3 minutes.
  • Add the carrots and tomatoes. Saute 5 minutes.
  • Add Stock, salt and pepper, nutmeg and ginger. Bring to a boil. Reduce. Simmer 10 minutes.
  • Puree. Return to pot.
  • Add the milk and sour cream. Heat through, but DO NOT BOIL.
  • YUM!

MY FAVORITE CARROT SOUP



My Favorite Carrot Soup image

This really is "my favorite carrot soup"! The fresh ginger is the key ingredient. I came across this recipe a few years ago in a magazine article about holiday family favorites and have been making it ever since. This soup is a snap to make and freezes beautifully! This soup is amazing!

Provided by Gaia22

Categories     Vegetable

Time 45m

Yield 9 cups, 9-18 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 1/2 cups chopped onions
2 garlic cloves, pressed
1 teaspoon grated fresh ginger
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
2 lbs carrots, peeled and chunked
2 medium potatoes, peeled and chunked
5 cups vegetable broth or 5 cups chicken broth
1/2 cup orange juice
3 tablespoons peanut butter
toasted pumpkin seeds (optional) or chopped cilantro, garnish (optional)

Steps:

  • Heat oil in a large soup pot over medium heat.
  • Saute onions with ginger, cumin, and cayenne until onions are soft, 7 to 10 minutes. Add the garlic when you think there is about 45 secs to 1 minute left to achieve the soft onions [Do not let the garlic burn].
  • Add salt, carrots, potatoes, and broth and bring to a boil.
  • Reduce heat to low. Simmer until vegetables are tender, about 25 minutes.
  • Add the peanut butter.
  • Puree the soup. This is most easily done with a hand-blender right in the pot.
  • Stir in orange juice.
  • Ladle in bowls and garnish if desired.
  • This soup freezes very well in tupperware. I'm sure it will freeze well for many months, however I don't know for sure because mine has never stayed frozen for longer than a month due to being eaten!

Nutrition Facts : Calories 155.4, Fat 6.1, SaturatedFat 1, Sodium 163.2, Carbohydrate 23.5, Fiber 4.7, Sugar 7.8, Protein 3.7

SMOOTH CARROT SOUP



Smooth Carrot Soup image

Robyn Larabee's bright and creamy carrot soup is her young son's very favorite. "He requests it often," she writes from Lucknow, Ontario. "I like that it's fast, easy and makes a perfect amount for the two of us when my husband is away at work."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2-1/2 cups.

Number Of Ingredients 6

2 cups chopped carrots
1/4 cup chopped onion
1 tablespoon butter
1 can (14-1/2 ounces) chicken broth
1/4 teaspoon ground ginger
1/2 cup buttermilk

Steps:

  • In a small saucepan, saute carrots and onion in butter until crisp-tender. Add broth and ginger. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until carrots are very tender. Cool slightly. , Puree soup in a blender; return to the pan. Stir in buttermilk; heat through (do not boil).

Nutrition Facts : Calories 100 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 721mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein.

ROASTED CARROT SOUP



Roasted Carrot Soup image

This is one of my favorite soups, from a Food52 community member. It's done in about 30 minutes: silky, complex, nutritious, and perfect either as a first course or as a meal in itself. Roasting the carrots and infusing the broth with ginger and thyme are the secrets to giving the soup a sweet, earthy depth. Use a quality vegetable stock-since there are so few ingredients here, each one really counts.

Provided by Amanda Hesser and Merrill Stubbs

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 3/4 pounds large carrots, about 6-8
1/4 cup olive oil
Kosher salt
6 cups high-quality vegetable stock, low-sodium
1 piece ginger, peeled, one inch long
1 sprig thyme, plus more for garnish
1/2 large sweet onion
2 cloves garlic, peeled and chopped, use large cloves
Freshly ground black pepper

Steps:

  • Peel and cut the carrots into ½-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15-20 minutes.
  • Meanwhile, bring the stock to a boil. Add the ginger and the sprig of thyme and simmer gently for 15 minutes.
  • Dice the onion and place in a medium stockpot with the remaining olive oil. Cook the onion over medium heat, stirring frequently, until softened and lightly browned. Season. Add the garlic, and then the carrots.
  • Remove the ginger and thyme from the stock, and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to purée.
  • Use an immersion or standard blender to purée the mixture until smooth. If the soup seems too thick, add more stock or water and gently reheat. Add salt and pepper to taste. To serve, ladle into bowls and garnish with chopped fresh thyme.

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