SMOOTH CARROT SOUP
Robyn Larabee's bright and creamy carrot soup is her young son's very favorite. "He requests it often," she writes from Lucknow, Ontario. "I like that it's fast, easy and makes a perfect amount for the two of us when my husband is away at work."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2-1/2 cups.
Number Of Ingredients 6
Steps:
- In a small saucepan, saute carrots and onion in butter until crisp-tender. Add broth and ginger. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until carrots are very tender. Cool slightly. , Puree soup in a blender; return to the pan. Stir in buttermilk; heat through (do not boil).
Nutrition Facts : Calories 100 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 721mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein.
MOMMY'S SWEET CARROT MILK
A sweet milk flavored by fresh carrots. I love when my mother makes this, and this is a hit among our friends.
Provided by SMANDA1
Categories Drinks Recipes
Time 35m
Yield 16
Number Of Ingredients 5
Steps:
- Place the carrots and water into a saucepan, and bring to a boil. Boil until tender, about 5 minutes. Remove from heat and let cool slightly, then puree carrots and water in a blender.
- In a large pot, heat the milk over medium heat. Stir in the carrots, sugar and cardamom until sugar has dissolved. Cool to room temperature, then refrigerate until chilled, about 2 hours. Shake or stir before serving.
Nutrition Facts : Calories 217.2 calories, Carbohydrate 48.8 g, Cholesterol 3.7 mg, Fat 0.2 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 93.6 mg, Sugar 47.6 g
CARROT BUTTERMILK SOUFFLé -- GLUTEN FREE
Categories Egg Appetizer Bake Sauté Vegetarian Quick & Easy Wheat/Gluten-Free Dinner Lunch Casserole/Gratin Carrot Summer Winter Kosher
Yield 3-4 people
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Butter 2 quart soufflé dish. Cook carrots until soft in pan of water & salt. Then put them through food processor. Sauté shallots in 5 tablespoons of butter. Mix in flour and seasonings. Slowly mix in buttermilk and sugar. Cook over low heat for a few minutes â the roux should be quite thick. Turn off heat and add egg yolks. Mix well. Mix in goat cheese. Set aside for a few minutes to cool. Add processed carrots. Whip egg whites till frothy. Fold in buttermilk mixture. Pour into buttered dish and bake for about 35 minutes. While the soufflé is baking sauté mushrooms in butter and salt and butter. Serve hot soufflé with mushrooms on the side and a green salad.
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