Velvety Carrot Soup Recipes

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VELVETY CARROT SOUP



Velvety Carrot Soup image

Warm up on a cool evening with this nutritious -- and delicious -- recipe for carrot soup, courtesy of Martha's personal chef, Tony Esnault.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 13

3 tablespoons unsalted butter
2 pounds carrots, preferably with stems, peeled and sliced 1/2-inch thick on the bias
1/4 cup diced onion
1 clove garlic, chopped
1 teaspoon chopped fresh ginger
Pinch of sugar
Coarse salt and freshly ground pepper
1 tablespoon olive oil
2 parsnips, peeled and sliced crosswise into 1/2-inch rounds
1 teaspoon white-wine vinegar
2 cups homemade or store-bought low-sodium chicken broth
3/4 cup milk
1/4 cup flat-leaf parsley leaves, thinly sliced

Steps:

  • In a medium-size saucepan with a lid, melt butter over medium heat. Reserve 1/2 cup carrots and add remaining carrots to saucepan along with onion, garlic, ginger, sugar, 2 teaspoons salt, and a pinch of pepper; stir to combine. Reduce heat to medium-low, cover, and cook until carrots are soft, 10 to 15 minutes.
  • Meanwhile, heat oil in another medium-size saucepan over medium heat. Add reserved 1/2 cup carrots, parsnips, and season with salt and pepper. Cook, stirring, until they begin to color slightly, about 2 minutes. Cover and cook until tender, about 5 minutes more.
  • Increase heat to medium-high and add vinegar, stirring to coat; cook for 1 minute. Remove from heat and divide vegetable mixture evenly between 4 soup bowls.
  • Add chicken broth and milk to carrot and onion mixture; season with salt and pepper. Bring to a boil and working in batches, transfer to the jar of a blender (do not fill more than halfway); loosely cover and carefully puree until very smooth and frothy. Pour soup over vegetables in soup bowls and garnish with parsley. Serve immediately.

CARROT DILL VELVET SOUP



Carrot Dill Velvet Soup image

I found this recipe for a beautiful and tasty soup made with pureed carrots and fresh dill at allrecipes.com, and was so blown away by it's taste that I just HAD to post it here. Warm garlic bread makes the perfect accompaniment for this velvet-textured, heartwarming soup. Enjoy!

Provided by Anu_N

Categories     Lunch/Snacks

Time 45m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 9

1 lb carrot, sliced
2 teaspoons vegetable oil
2 teaspoons minced garlic
1 cup chopped onion
3 1/2 cups vegetable stock or 3 1/2 cups chicken stock
3/4 cup milk
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
2 tablespoons chopped fresh chives or 2 teaspoons dried chives
salt (optional)

Steps:

  • Bring a large saucepan of water to a boil.
  • Add carrots, and cook just until tender.
  • Drain, return the carrots to the pan and Set aside.
  • Heat oil in a skillet over medium heat.
  • Saute onion and garlic until soft, about 5 minutes.
  • Transfer the onion and garlic to the saucepan with the carrots, and pour in water/vegetable stock/chicken stock.
  • Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
  • Puree the carrot mixture in a food processor or blender, in small batches if necessary.
  • Return to the saucepan, and stir in the milk, dill and chives.
  • Cook just until heated through, and serve immediately.

SLOW-COOKER OXTAIL SOUP



Slow-Cooker Oxtail Soup image

This wonderfully rich slow-cooker oxtail soup will warm your soul and your taste buds. Oxtail stew is a favorite family heirloom recipe. Don't let the name of this dish turn you off. Oxtail describes the meaty part of the tail of an ox (now commonly cow). The portion is delicious but requires long and slow cooking. -Bobbie Keefer, Byers, Colorado

Provided by Taste of Home

Categories     Dinner

Time 10h20m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

2 pounds oxtails, trimmed
2 tablespoons olive oil
4 medium carrots, sliced (about 2 cups)
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) beef broth
3 bay leaves
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon pepper
6 cups chopped cabbage

Steps:

  • In a large skillet, brown oxtails in oil over medium heat. Remove from pan; place in a 5-qt. slow cooker. , Add carrots and onion to dripping, cook and stir until just softened, 3-5 minutes. Add garlic, cook 1 minute longer. Transfer vegetable mixture to slow cooker. Add tomatoes, broth, bay leaves, salt, oregano, thyme and pepper; stir to combine. , Cook, covered, on low 8 hours. Add cabbage, cook until cabbage is tender and meat pulls away easily from bones, about 2 hours longer. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and shred meat. Return meat to soup. Discard bay leaves., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 204 calories, Fat 10g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 705mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 5g fiber), Protein 16g protein.

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