Spiced Carrot Soup With Cilantro Crema Recipes

CARROT AND CILANTRO SOUP

Steps:

• Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
• Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.
• Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.

SPICED CARROT SOUP

Steps:

• Heat oil over medium low heat in heavy Dutch oven. Add onion and garlic, stir, add salt, pepper, sugar, cumin and coriander, and cook slowly 1015 minutes until onions are translucent. Add carrots, rice, bay leaf and stock or water and cook 30 minutes, or until rice is puffed up and carrots can be crushed against side of pot with wooden spoon. Pass through food mill into clean pot. Taste and adjust seasoning if necessary. Bring back to a simmer, then serve garnished with crispy shallots.
• Heat oil to 360 degrees. Separate the shallot slices into rings and place in medium bowl. Sprinkle flour over and toss lightly to coat evenly. Working with a small handful at a time, sprinkle shallots over oil and stir gently. Fry until golden brown, 13 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with a pinch of salt. Repeat with remaining shallots, salting while still warm. Use as garnish for Spiced Carrot Soup.

SPICY CARROT SOUP

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

CREAMY SPICED CARROT SOUP

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.

SPICY CARROT SOUP

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.

LIGHTLY SPICED CARROT SOUP

Steps:

• Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more.
• Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.

CARROT AND CILANTRO SOUP

Steps:

• Heat oil in large pan, add onion, garlic and carrots.
• Cook gently for 10 minutes.
• Stir in crushed and ground cilantro and cook for 1 minute.
• Add the stock, bring to a boil, cover and simmer for 15 minutes (or until the carrots are tender).
• Puree the soup in a blender or food processor, then return to the pan.
• Add salt and pepper and reheat gently before serving.

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.

SPICY MOROCCAN CARROT SOUP

Steps:

• In a saucepan, heat the oil over medium heat, add the onions and garlic, cook stirring frequently for 5 minutes, until onions are golden in color.
• Stir in the carrots, cinnamon, ginger, turmeric and paprika, cook for 1 minute. Add in the corrot juice, tomato paste, rice, salt, pepper and 2 cups of water, bring to a boil.
• Reduce to simmer, cover and cook for 20 - 30 minutes.
• Transfer to a food processor and puree until smooth.
• Garnish with cilantro and serve.