SUNNY'S QUICK CHILLED CARROT SOUP
Provided by Sunny Anderson
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the soup: In a powerful blender, add the carrots, 1 cup of the chicken stock, the creme fraiche, onions, lemon juice, maple syrup, ginger, paprika and nutmeg. Blend until smooth. If needed, add a bit more stock to loosen to the desired texture; this soup should be slightly thick. Taste and season with salt. Blend, taste again and season again if needed. Refrigerate.
- For the garnish: In a small dry pan over medium heat, add the pecans, lemon zest and a few grinds of black pepper. Toss and toast until the pecans become fragrant and the lemon zest shines as well.
- Pour the chilled soup into bowls and serve topped with the garnish.
CHILLED CARROT SOUP WITH GARDEN HERBS
This lovely summer soup has a rich, smooth texture even though it contains no cream. For a picnic, bring the cold soup in a thermos and the chives in a plastic bag, and then serve in sturdy ceramic bowls.
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat olive oil in large saucepan over medium heat. Add carrots and onions and sauté 4 minutes. Add thyme, brown sugar and nutmeg; saut é until vegetables are tender, about 6 minutes. Add chicken broth. Cover pot; simmer until carrots are very soft, about 25 minutes. Using slotted spoon, transfer vegetables to processor. Add 1/4 cup cooking liquid. Puree vegetables until smooth. Return puree to pot. Stir in orange juice. Season to taste with salt and pepper. Chill. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with chives.
CHILLED CARROT SOUP
Provided by Michael Symon : Food Network
Categories appetizer
Time 4h50m
Yield 10 servings
Number Of Ingredients 12
Steps:
- In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat. Add the coriander and cumin seeds and saute until fragrant, about 2 minutes. Add the ginger, onion, and jalapeno and sweat for 4 minutes. Add all liquid ingredients and bring to simmer. Add the carrots and simmer for 2 hours.
- Remove from heat and puree using an immersion blender or regular blender. Strain twice through a fine-mesh sieve, pushing through all the solids with a rubber spatula. Chill in the refrigerator for 2 hours.
- Garnish with creme fraiche and cilantro and serve.
CHILLED CARROT SOUP WITH CUMIN AND LIME
Categories Soup/Stew High Fiber Wheat/Gluten-Free Lime Carrot Summer Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.
- Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.
- Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.
CHILLED CARROT HONEY SOUP
Categories Soup/Stew Vegetable Appetizer Low Fat Quick & Easy Summer Chill Healthy Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Combine all ingredients except 1/2 tablespoon lemon juice in a 3-quart heavy saucepan and bring to a boil over moderate heat, stirring occasionally. Reduce heat and simmer, covered, until carrots are tender, 30 to 40 minutes.
- Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth, then chill soup quickly, stirring occasionally, in a metal bowl set in a larger bowl of ice and cold water, about 30 minutes. (Alternatively, cool soup, uncovered, 30 to 40 minutes, then chill, covered, until cold, about 4 hours.)
- Stir in remaining 1/2 tablespoon lemon juice and salt to taste. Divide soup among 6 bowls with a ladle. Float a lemon slice on top of each serving, then drizzle with honey and serve.
More about "chilled carrot soup with garden herbs recipes"
COLD CARROT SOUP | RICARDO
From ricardocuisine.com
5/5 (8)Total Time 1 hrCategory AppetizersCalories 150 per serving
CREAMY CARROT SOUP RECIPE - CHEF BILLY PARISI
From billyparisi.com
Ratings 3Servings 8Cuisine American, FrenchCategory Soup
COLD CARROT SOUP RECIPE, POLISH-STYLE - THE POLONIST
From polonist.com
CARROT SOUP – BORSARI FOOD COMPANY
From borsarifoods.com
INA GARTEN CARROT GINGER SOUP - TABLE FOR SEVEN
From ourtableforseven.com
VELVETY CHILLED CARROT AND ROSEMARY SOUP - EATING …
From eatingrules.com
CHILLED CARROT SOUP WITH GARDEN HERBS RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
IMMUNE-BOOSTING TURMERIC LENTIL AND ROASTED CARROT SOUP
From foodnetwork.ca
CHILLED CARROT SOUP RECIPE - LOS ANGELES TIMES
From latimes.com
CHILLED MINTY CARROT SOUP WITH DUKKAH YOGURT RECIPE …
From seriouseats.com
CARROT SOUP | THE MEDITERRANEAN DISH
From themediterraneandish.com
CARROT GINGER SOUP (CHILLED OR HOT) - BOWL OF DELICIOUS
From bowlofdelicious.com
CARROT GINGER SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
CHILLED CURRIED CARROT SOUP WITH HERB YOGURT SAUCE
From everyonerecipes.com
CHILLED CARROT-GINGER BISQUE | MORE TIME AT THE TABLE
From moretimeatthetable.com
CHILLED CARROT SOUP WITH GARDEN HERBS - BIGOVEN
From bigoven.com
BEST VEGETABLE SOUP RECIPES - FOOD & WINE
From foodandwine.com
CHILLED CARROT SOUP WITH FINES HERBES MOUSSE | SAVEUR
From saveur.com
LEEK & BEETROOT ENGLISH WINTER SOUP RECIPE WITH …
From kindearth.net
CHILLED CURRIED CARROT SOUP WITH HERB YOGURT SAUCE
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love