EASY CARROT SOUP
Creamy carrot soup .....yummy! Serve with a nice green salad and cornbread!
Provided by Tricia
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Steam carrots until tender.
- In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
- In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 13.8 g, Cholesterol 30 mg, Fat 10.4 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 6.2 g, Sodium 271.2 mg, Sugar 4.9 g
CARROT DILL SOUP
A beautiful and tasty soup made with pureed carrots and fresh dill. If fresh herbs are not available, use 1/3 of the amount for dried herbs.
Provided by dakota kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large saucepan of water to a boil. Add carrots, and cook just until tender. Drain, and return the carrots to the pan. 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 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.
Nutrition Facts : Calories 69.5 calories, Carbohydrate 10.9 g, Cholesterol 2.4 mg, Fat 2.3 g, Fiber 2.5 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 66.4 mg, Sugar 5.9 g
DUMPLING SOUP WITH BACON AND SNOW PEAS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the bacon in a Dutch oven or large pot over medium-high heat until browned around the edges, about 5 minutes. Add the ginger, half of the scallions, 1 teaspoon salt and the sugar; stir-fry 30 seconds. Add the broth and 1 cup water; cover and bring to a boil. Meanwhile, combine the cornstarch and 3 tablespoons water in a small bowl. Add the sesame oil and 1 teaspoon pepper and stir to combine.
- Add the snow peas, tomatoes, watercress and dumplings to the boiling broth mixture. Stir the cornstarch mixture again and add to the soup. Cook, stirring occasionally, until the dumplings are tender and the broth thickens slightly, 3 to 5 minutes. Stir in the remaining scallions and season with pepper.
Nutrition Facts : Calories 430, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 65 milligrams, Sodium 1337 milligrams, Carbohydrate 38 grams, Fiber 3 grams, Protein 22 grams
CARROT SOUP WITH BACON AND DILL DUMPLINGS
I found this on the Food Network's website under Scandinavian recipes. Looking at the dill and allspice in the dumplings sounds Scandinavian. :)
Provided by breezermom
Categories Pork
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Prepare the dumplings: Cook bacon in a skillet over low heat until tender, not crisp. Add onions, salt, and pepper. Cook over low heat until onions are soft, about 7 to 10 minutes. Reserve.
- Place chicken in a food processor fitted with the metal blade, along with the allspice, potato and egg. Process until chicken is ground, about 2 minutes. Add the cream and process until mixture is thick and sticky. Stir in the reserved Sauteed onion and bacon, along with the dill. Place mixture in a bowl, cover, and refrigerate for 30 minutes.
- Meanwhile, prepare the soup: Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onions with salt and pepper until soft, about 5 minutes.
- Add the chicken stock and cook over moderate heat, uncovered, about 15 minutes. Meanwhile, finely chop carrots in a food processor fitted with the metal blade. Add carrots to soup. Bring to a boil, return to a simmer, and cook, uncovered, until the carrots are soft, about 10 minutes.
- Puree soup in a blender or food processor until smooth. Strain back into pot, pressing with the back of a ladle to extract all the juices. Shape dumplings with 2 oval soup spoons dipped in hot water or with slightly wet hands. They should be ovals or balls, about 1 1/2-inches in diameter. Drop dumplings carefully into simmering soup and cook for 5 to 6 minutes or until they float to the surface. Add milk, bring to a boil and remove from heat. Serve immediately.
Nutrition Facts : Calories 481.2, Fat 24.9, SaturatedFat 11.9, Cholesterol 126.5, Sodium 2298.9, Carbohydrate 43.4, Fiber 5.9, Sugar 11.5, Protein 22
CARROT SOUP
This flavorful and fragrant soup is a wonderful addition to any special dinner. My family has enjoyed this soup every Thanksgiving for years.
Provided by Joan Carney
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
- In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 22.8 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 6.5 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 849.4 mg, Sugar 10.8 g
CARROT DILL SOUP
This recipe is from the Canadian Living Magazine. I thought it was a lovely soup. Just the right thickness, and taste. Hope you will like it too!
Provided by cookalot 2
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute chopped celery, onions, garlic, salt and pepper, in the butter until soft.
- Add carrots sliced about 1/2 inch, and cook about 4 minute
- Add stock and cook until vegetables are fork tender.
- Puree with hand blender.
- Stir in dill.
Nutrition Facts : Calories 91.8, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 301.9, Carbohydrate 13.6, Fiber 3.5, Sugar 6.1, Protein 1.5
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