Carrot And Pink Grapefruit Soup Recipes

CARROT AND GRAPEFRUIT SOUP

Steps:

• In large saucepan, cook onion until tender (about 2 mins).
• Add grapefruit juice and simmer 2 minutes.
• Add potato & carrots and chicken broth. there should be enough broth to cover the veggies, if not, add more.
• Boil for several minutes until veggies are very soft. You may have to add some extra broth -- the idea is to keep the veggies covered.
• Put the whole thing into a blender and puree.
• Can serve with a little cream swirled on top for a special touch. I've also added croutons for some crunch.

CARROT AND PINK GRAPEFRUIT SOUP

Steps:

• In a saucepan, melt the butter and add onion. Cook until the onions are softened. Deglaze with grapefruit juice.
• Add chicken stock, carrots and potatoes. Add salt and pepper to taste.
• Bring to boil and cook 20 to 25 minutes.
• Put the soup in the food processor until creamy.
• Incorporate the cream and serve.

CREAMY CARROT SOUP

Steps:

• Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened.
• Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
• Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.

CARROT SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly., Transfer to a blender; cover and process until blended. Return to pan. Stir in the milk, salt and pepper; heat through (do not boil). Garnish with cheese and parsley if desired.

PUREED CARROT SOUP

Steps:

• Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
• Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
• Serve, garnishing each bowl with croutons and a sprinkle of herbs.