Silky Spicy Carrot Soup Recipes

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SPICY CARROT SOUP



Spicy Carrot Soup image

We stirred harissa, a hot chile sauce commonly used in North Africa, into this carrot-and-leek soup for a hint of heat.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 medium leek, white and pale-green parts only, halved lengthwise and sliced crosswise 1/4 inch thick, rinsed well
1 bunch carrots (about 6), peeled and sliced crosswise 1/4 inch thick
2 teaspoons harissa
Coarse salt
3 cups homemade or store-bought low-sodium chicken stock
Garnish: 1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a large saucepan over medium heat. Cook leek until just soft, 4 to 5 minutes. Stir in carrots and harissa. Season with salt. Cook until carrots are just soft, 8 to 10 minutes. Add chicken stock, and bring to a simmer. Cook until vegetables are tender, 10 to 12 minutes.
  • Puree half the soup in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Stir puree into remaining soup in pan. Divide soup among 4 bowls, and garnish with parsley.

CREAMY SPICED CARROT SOUP



Creamy Spiced Carrot Soup image

Cinnamon and spice make this velvety soup oh so nice! The carrot soup is blended with Progresso® chicken broth and a little cream before topping with an herbed gremolata made with Progresso® panko bread crumbs.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 6

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil
1 large onion, chopped (1 cup)
2 stalks celery, chopped
2 to 3 cloves garlic, chopped
2 lb carrots, peeled and chopped (about 6 cups)
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 bay leaf
2 strips (2x1 inch each) orange peel
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon pepper
1 cup heavy whipping cream
2 tablespoons butter
1/2 cup Progresso™ Italian style panko crispy bread crumbs
2 tablespoons chopped fresh Italian (flat-leaf) parsley
Grated peel of 1 medium orange

Steps:

  • In 4-quart saucepan or Dutch oven, heat oil over medium-high heat. Add onions and celery to oil; cook a few minutes. Add garlic; cook about 5 minutes or until vegetables are translucent. Add carrots; cook 8 minutes, stirring occasionally, until carrots are tender. Add chicken broth, bay leaf, orange peel strips, salt, cinnamon, cloves, and pepper. Heat to boiling; reduce heat. Simmer 10 minutes, stirring occasionally. Stir in whipping cream; remove from heat.
  • Meanwhile, make gremolata. In 8-inch skillet, melt butter over medium heat. Add bread crumbs to butter; cook until lightly browned, stirring occasionally. Stir in parsley and grated orange peel. Remove from heat; set aside.
  • Remove bay leaf and orange peel strips from soup; discard. Pour soup into blender in small batches; cover and puree each batch until completely smooth. Ladle into warm bowls. Sprinkle soup with 1 teaspoon gremolata. Pass the remaining gremolata at the table.

Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 65 mg, Fat 5 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 10 g, TransFat 1/2 g

SILKY SPICY CARROT SOUP



Silky Spicy Carrot Soup image

I went on a cruise on the Holland America cruiseline and they served a wonderful carrot soup. The seasonings are a little different, and this is from the Down Home with the Neely's cookbook, so you know it's gotta be good!

Provided by Sharon123

Categories     Vegetable

Time 50m

Yield 6-8

Number Of Ingredients 15

5 cups vegetable broth (or chicken broth)
1 lb carrot, coarsely chopped
2 medium celery ribs, coarsely chopped
1 large onion, coarsely chopped
1 leek, white and tender green parts only, coarsely chopped
1 small sweet potato, peeled and coarsely chopped (about 6 ounces)
2 teaspoons fresh ginger, grated
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper (more or less to heat preference)
1 cup buttermilk (well shaken)
2 tablespoons fresh lemon juice
salt
pepper
2 tablespoons flat leaf parsley, coarsely chopped

Steps:

  • In a large pot, combine the stock with the carrots, celery, onion, leek, potato, ginger, cumin, coriander, and cayenne, and bring to a boil.
  • Cover and simmer over low heat until the vegetables are tender, 20-25 minutes.
  • Working in batches, puree the soup in a food processor(or blender), then return to the pot.
  • Stir in buttermilk and lemon juice, and season with salt and pepper to taste.
  • Reheat gently. Ladle into bowls, and sprinkle with the parsley and serve. Enjoy!

CREAMY SPICY CARROT SOUP



Creamy Spicy Carrot Soup image

Rich and creamy, with a great flavor and a bright color: very pretty *and* very tasty. For a still-tasty, more-healthy version, skip the butter and the initial sauté of onion and potato entirely, replace the heavy cream with nonfat milk or soy/rice milk, and omit the soy sauce.

Provided by Cheryl T-Z

Categories     Lunch/Snacks

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 16

3 tablespoons butter
1 onion, chopped
3 potatoes, cubed
6 carrots, sliced
3 stalks celery, chopped
4 garlic cloves
1/4 cup soy sauce
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1/2 teaspoon chili powder
1/4 teaspoon turmeric
1/4 teaspoon white pepper
1/4 cup fresh dill
2 1/2 cups heavy cream (or milk, or half-and-half)
1 cup plain yogurt
2 tablespoons lemon juice

Steps:

  • Melt butter in the bottom of a large pot.
  • Add onion and sauté until onion is somewhat translucent.
  • Add potato cubes and cook, stirring frequently, until cubes are slightly browned.
  • Add water.
  • Bring to a boil.
  • Add carrots, garlic, and celery.
  • Reduce heat, cover, and simmer for twenty minutes, or until vegetables are tender.
  • Remove from heat and cool for 5 minutes.
  • Puree soup in food processor until smooth.
  • Add soy sauce, cream, dried spices, half-and-half and the fresh dill.
  • In a small bowl, blend together yogurt, lemon juice, and the rest of the dill.
  • To serve, ladle carrot soup into bowl and garnish with yogurt sauce.

SPICY CARROT SOUP



Spicy Carrot Soup image

A real Winter Warmer

Provided by maxford13

Time 25m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Peel and slice carrots, peel and chop onion finely
  • Heat oil, and add the carrot and onion, cook until slightly softened-about 5 minutes
  • Add spices and stir until carrot and onion covered with spices
  • Add vegetable stock, bring to boil and then simmer for about 15/20 minutes until the carrots are soft
  • Leave to cool, once cool, blend until smooth
  • Add more stock if the soup is a bit thick, adding seasoning and more chilli, if you require more of a chilli kick

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