Persian Carrot Soup Recipes

PERSIAN-STYLE CARROTS AND BLACK-EYED PEAS

Steps:

• In a medium-sized saucepan, combine the black-eyed peas and 4 cups water and bring to a boil over high heat. Lower the heat and simmer until tender, about 25 minutes. Off the heat, add the salt and set aside while the peas absorb some salt for 10 minutes. Drain.
• Meanwhile, put the saffron and water in a small bowl. Mix and set aside for at least 15 minutes and as long as overnight.
• Place a large sauté pan over medium-low heat and add the olive oil, onion, carrots, and red bell pepper, stirring until the peppers start to soften and the onion is translucent, about 10 minutes. Add the saffron (and its blooming water), Persian Spice Mix, garlic, and black-eyed peas. Season the carrots and peas with salt and pepper to taste and stew until the carrots and peppers are tender and the black-eyed peas are glazed.
• Remove from the heat and set aside to cool. Stir in the lemon juice, honey, and parsley. Serve cold or at room temperature.

PERSAIN CARROT SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add leek and garlci.
• Cook, stirring frequently, 3 minutes.
• Add small amounts of water if necessary, about a tablespoon at a time, to keep from sticking.
• Add broth, carrots, cumin and bay leaf. Bring mixture to a boil, then cover and reduce heat to medium-low, and simmer 45 minutes or until carrots are tender. Remove and discard bay leaf.
• Working in small batches, puree soup, then return to saucepan. Stir in lemon juice and sugar.
• Serve hot or cold.

PERSIAN CARROT SOUP

Steps:

• Heat oil in a large, heavy nonreactive pot over medium heat. Cook onion and garlic for 5 minutes. Stir in eggplant and parsley and cook until softened, about 10 minutes. Add 8 cups water, celery, carrots and potatoes. Simmer for 15 minutes. Stir in salt and pepper and cook over low heat for 30 minutes. Let cool.
• In batches, puree the soup in a food processor. Refrigerate until cold. Season with salt and pepper to taste, divide among 4 bowls, garnish with mint and serve immediately.

CREAMY CARROT WITH CURRY SOUP

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.

SZECHWAN CARROT SOUP

Steps:

• In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil.
• Serve soup drizzled decoratively with sour cream mixture.

HAVIJ POLO (PERSIAN CARROT RICE)

Steps:

• Saute onion in butter in a large skillet over medium heat until translucent, about 5 minutes. Remove onion to a bowl, leaving any excess butter in the skillet.
• Sprinkle meat with cinnamon and salt; cook in the skillet in the remaining butter until browned, 3 to 4 minutes per side. Transfer meat to a small pot, leaving butter in the skillet. Add carrots to the skillet and cook until lightly browned, about 5 minutes. Remove carrots to a bowl; set skillet aside.
• Add water to the meat and bring to a boil. Reduce heat and simmer until tender, 30 to 40 minutes. Remove meat and mix with reserved onions. Pour 1 cup cooking water into the skillet used to cook the vegetables and meat. Add sugar; mix until completely dissolved. Set sauce aside.
• While the meat is cooking, place rice in a colander and rinse several times with warm water to remove starch. Transfer to a bowl and soak for 5 to 10 minutes.
• Bring 6 cups salty water to a boil in a large saucepan. Drain rice and add to the boiling water. Boil, stirring occasionally to prevent grains from sticking together, until rice is no longer crunchy but still quite firm, 5 to 10 minutes. Drain.
• Butter the bottom of a large pot and top with several layers of rice, the meat-onion mixture, and carrots. Pour sauce over top. Cover the underside of the pot lid with a clean dish towel and place tightly on the pot to absorb moisture.
• Cook over low heat until crunchy on the bottom, about 30 minutes, checking often near the end to prevent burning.

PERSIAN STYLE CARROT SALAD

Steps:

• Mix all ingredients together.
• Don't add salt, it would soak water!
• Refrigerate at least one hour.
• Serve and enjoy.