GINGER CARROT SOUP
Puree this creamy recipe for Ginger Carrot Soup from Food Network with cream and freshly grated ginger.
Provided by Food Network
Time 1h35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
- Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
- Ladle into bowls and garnish with dollop sour cream and parsley sprigs.
CARROT SOUP WITH GINGER AND LEMON
This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.
Categories Soup/Stew Blender Ginger Thanksgiving Lunch Lemon Carrot Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 Servings
Number Of Ingredients 11
Steps:
- Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
- Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.
WINTER ROOT VEGETABLE SOUP
I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.
Provided by LOOSENUP
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
- Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
- Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 40.7 g, Cholesterol 22.7 mg, Fat 18 g, Fiber 10.4 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 1786.4 mg, Sugar 9.2 g
ORANGE-SCENTED WINTER SQUASH AND CARROT SOUP
I was looking around for new approaches to winter squash and found a wonderful looking recipe in "Plenty More," the latest collection from Yotam Ottolenghi, for roasted butternut squash with buckwheat polenta. The squash was seasoned with allspice, cardamom, and orange peel, among other things, and I was inspired to try these seasonings in a soup. I tied the spices, herbs and orange peel into a cheesecloth bag and simmered them in the soup to great effect. The essence of orange is especially appealing.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, main course
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 18
Steps:
- Cut a square piece of cheesecloth to make a bag for spices, herbs and orange peel. Place allspice berries, cardamom cloves, bay leaves, thyme sprigs and strips of orange zest on cheesecloth. Fold two ends over, then roll up the cheesecloth like a burrito and tie tightly with kitchen string.
- Heat olive oil over medium heat in a large, heavy soup pot or Dutch oven and add onion and carrots. Cook, stirring, until tender, about 5 minutes. Add winter squash and garlic and cook, stirring, until the mixture smells fragrant, about 1 minute. Add water or stock, potato, spice bag, and salt to taste and bring to a boil. Reduce heat, cover and simmer 45 minutes to 1 hour, until squash is very tender. Remove spice bag but first press it against side of the pot to extract liquid.
- Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender cover the top of the jar with a towel pulled down tight, rather than airtight with the lid. Return to pot and whisk in the orange juice (or additional stock or water). Taste, adjust seasonings, and heat through.
- Toss quinoa with 1 teaspoon of the pistachio oil. Ladle the soup into bowls and top with some of the quinoa. Drizzle a little more oil over each bowl and serve.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 8 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1191 milligrams, Sugar 7 grams, TransFat 0 grams
WINTER WARMER CARROT, CELERY AND POTATO SOUP
This is my take on carrot soup. Paprika and cumin give it a spicy and smoky taste and turmeric gives it a glowing color.
Provided by ladyinred
Categories Potato
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat the vegetable oil.
- Saute the onions till soft.
- Add the celery and the potato.
- Saute for a minute or so.
- Add the carrots.
- Lower the heat and cook covered for 10 minutes. Keep stirring every 3-4 minutes so that it doesn't stick to the pot.
- Add the 2 cups of vegetable stock.
- Add the herbs rubbing them between your fingers to make the more fragrant.
- Stir in the cumin, turmeric and paprika.
- Bring to a boil and cook for 10 minutes more.
- Let it cool then blend it in a blender or food processer.
- Stir in the milk.
- Add salt and pepper to taste.
WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS, POTATOES AND LEEKS
I use the food mill instead of a blender - immersion or regular - because I love the texture of the soup when it's put through the mill's coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest - which is what you want - if you use an immersion blender.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
- Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
- Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 1 gram, Carbohydrate 27 grams, Fat 2 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 657 milligrams, Sugar 6 grams
CHILLED CARROT SOUP
This soup is the essence of carrots, but a sprinkling of breadcrumbs sauteed in olive oil adds crunch and just a hint of richness.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Melt butter in a medium saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add carrots, and cook for 2 minutes, stirring occasionally. Add water, and bring to a boil. Reduce heat, and simmer until carrots are very soft, 25 to 30 minutes.
- Filling a blender halfway and covering with a kitchentowel, puree soup in batches. Stir in honey, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.
- Before serving, prepare breadcrumbs: Heat olive oilin a medium-size saute pan over medium-high heat. Add fresh unseasoned coarse breadcrumbs.Stir constantly until toasted and golden brown, about 2 minutes. Transfer to a bowl, and let cool. Stir in finely chopped fresh flat-leaf parsley, and season with salt and pepper. Garnish each serving with 1 tablespoon breadcrumb mixture, and thinly sliced baby carrots if desired.
Nutrition Facts : Calories 189 g, Fat 9 g, Protein 3 g
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