Spicy Carrot And Potato Soup Recipes

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CARROT & POTATO SOUP



Carrot & Potato Soup image

Make and share this Carrot & Potato Soup recipe from Food.com.

Provided by Tebo3759

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons margarine
2 onions, chopped
1 clove garlic, minced (use more)
5 cups chicken broth
3 cups diced carrots
3 cups diced potatoes
1 teaspoon italian seasoning
1 bay leaf
salt and pepper

Steps:

  • Saute onions& garlic in margarine until tender.
  • Add chicken broth, carrots, potatoes, Italian seasoning and bay leaf.
  • Simmer, uncovered, until vegetables are tender, about 20-25 minutes .
  • Discard bay leaf and puree soup.
  • Season with salt& pepper.

SPICY CARROT AND POTATO SOUP



Spicy carrot and potato soup image

A really simple, medium sweet spiced soup. This soup uses spices from the storecupboard. Excellent for a starter as can be made in advance and also freezes well.

Provided by west1871

Time 45m

Yield Serves 6

Number Of Ingredients 10

1 tbsp oil
1 onion, chopped
2 large carrots, peeled and roughly chopped into chunks
2 sticks celery, roughly chopped
2 large baking size potatoes, peeled and chopped into chunks
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp hot chilli powder
800ml veg stock (made up with 2 stock cubes)
pinch of salt and black pepper

Steps:

  • Heat the oil in a large saucepan or casserole pan.
  • Fry the chopped raw vegetables gently on a medium heat for about 5 minutes until slightly softened.
  • Sprinkle over the cumin, coriander and chilli powder and stir into the veg, cook gently for another minute.
  • Pour in the vegetable stock.
  • Bring up to the boil and then simmer for 20 minutes until the veg is tender.
  • Use a stick blender in the pan to blend the soup or transfer to a food processor and blend to a smooth consistancy. You may need to add more boiled hot water at this point if too thick.
  • Taste and season as required with salt and pepper.
  • Serve with crusty bread and a twist of black pepper.

CARROT SOUP WITH POTATOES AND CREAM



Carrot Soup with Potatoes and Cream image

This is a family favorite! We have it at all holiday dinners. The kids love it, too!

Provided by Jennifer M

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

2 tablespoons butter
1 Spanish onion, chopped
6 cups reduced-fat chicken broth
5 carrots, peeled and sliced
3 small potatoes, peeled and sliced
1 teaspoon herbes de Provence
1 pinch dried thyme
1 bay leaf
salt and pepper to taste
¼ cup heavy cream
8 sprigs parsley

Steps:

  • Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

Nutrition Facts : Calories 148 calories, Carbohydrate 19.7 g, Cholesterol 22.3 mg, Fat 6.5 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 3.6 g, Sodium 929 mg, Sugar 4.4 g

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

SPICY PARSNIP & CARROT SOUP



Spicy parsnip & carrot soup image

Sweet, nutty root vegetables in a delicious soup topped with a swirl of cream. Comfort food at its best.

Provided by jillsymes

Time 1h45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the olive oil in a pan over a medium heat. Add the chopped onion, celery sticks, garlic and grated fresh ginger and cook for about 5 minutes.
  • Stir in the curry powder and cook for a further 5 minutes.
  • Add the chopped parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender; about 30 minutes.
  • Puree the soup, in batches, adding more stock to get the right consistency. If you're freezing the soup, cool completely and freeze in airight containers for up to 3 months.
  • To serve, reheat and drizzle each bowl with a tablespoon of cream and top each bowl with half tablespoon of the toasted pumpkin seeds.
  • Cook's tip: To toast pumpkin seeds, place in a pan over a medium heat and dry fry until the seeds begin to pop.

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.

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