Carrot And Yellow Pepper Soup With Rosemary Recipes

CARROT AND YELLOW PEPPER SOUP WITH ROSEMARY

Carrot and Yellow Pepper Soup with Rosemary image

Garnished with a sprinkling of coarsely ground black pepper and rosemary flowers, this soup is a welcoming start to this simple spring meal.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 8

Ingredients

3 tablespoons unsalted butter
3 large carrots, peeled and cut into 1/4-inch rounds
1 cup white part of leeks, cut into 1/2-inch lengths and cleaned
1 large yellow pepper, seeded and cut into 1-inch squares
3 sprigs fresh rosemary
Pinch of ground cumin
3 1/2 cups chicken stock, preferably homemade
Salt and freshly ground black pepper

Steps:

In a large saucepan over medium heat, melt the butter; then add carrots, leeks, yellow pepper, rosemary, and cumin. Cook, covered, for 10 minutes. Add stock, and salt and pepper to taste. Simmer, uncovered, for 20 minutes, or until carrots are tender. Remove rosemary sprigs.
Puree in a food processor or blender, in batches, until smooth. Adjust seasoning.

CREAM OF CARROT SOUP WITH GINGER AND ROSEMARY

Cream of Carrot Soup With Ginger and Rosemary image

I don't remember where I got this recipe from but it is one of my favorite "entertaining" soup recipes. When we have guests for dinner I always include a soup as a starter, and this one is always a hit with its delicate flavor and smooth consistency. My children always enjoyed this soup as well.

Provided by Brenda Z

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup butter
1 medium onion
6 carrots
1 stalk celery, with leaves
2 medium potatoes
2 sprigs parsley
5 cups chicken broth
1 teaspoon ground ginger (or about 1 1/2 inches of ginger root, finely grated)
1/2 teaspoon dried rosemary (or more to taste)
1/2 cup half-and-half cream
salt and pepper

Steps:

Melt butter in heavy-bottomed soup pot. Coarsely chop vegetables. Add onions, carrots and celery to butter in pot. Saute on medium heat for 10 minutes, stirring often. Add potatoes, ginger, rosemary and parsley. Stir in stock. Cook, partially covered, until vegetables are tender (about 20 minutes). In batches, puree vegetables and stock in a blender and return to pot. Stir in cream, add salt and pepper to taste and reheat but do not boil.

RED PEPPER CARROT SOUP

Red Pepper Carrot Soup image

This colorful soup is a tasty way to have a serving of vegetables without a lot of fat. Even my discerning teenagers lap it up happily.

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 medium sweet red pepper
1 pound carrots, sliced
1 medium onion, chopped
2 tablespoons uncooked long grain rice
2 tablespoons butter
2 cans (14-1/2 ounces each) chicken broth
2 cups water
1/3 cup orange juice
4-1/2 teaspoons snipped fresh dill
2 teaspoons grated orange zest
1/2 teaspoon salt
1/2 teaspoon each dried marjoram, thyme and rosemary, crushed
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

Broil red pepper 4 in. from the heat until skin is blistered, about 6 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel and discard charred skin. Remove stem and seeds; set pepper aside., In a large saucepan, cook the carrots, onion and rice in butter until onion is tender. Stir in the broth, water, orange juice, dill, orange zest, salt, marjoram, thyme, rosemary, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are tender. Cool for 10 minutes. , In a blender, puree carrot mixture and roasted pepper in small batches. Return to the pan; heat through.

Nutrition Facts : Calories 162 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 802mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 5g fiber), Protein 3g protein.

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