CREAMY CARROT, TOMATO, AND GINGER SOUP
Carrot-ginger soup and tomato bisque are lunchtime hall-of-famers on their own. Here, the best of both worlds is combined into this one creamy and comforting soup.
Provided by Lauryn Tyrell
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. In a 3-quart baking dish (such as a 9-by-13-inch), toss carrots, sweet potato, tomatoes, and ginger with cup oil. Season with salt and pepper. Roast until liquid has evaporated and vegetables have caramelized slightly, about 1 hour.
- In a medium saucepan, heat remaining 2 tablespoons oil over medium. Add onion and a pinch of salt and cook, stirring occasionally, until lightly golden, 6 to 7 minutes. Add roasted vegetables with any accumulated juices and 3 cups water. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
- Transfer to a blender and let stand until no longer steaming, about 5 minutes. Add butter and blend until completely smooth. (If too thick for your taste, you can add more water, a few tablespoons at a time, until desired consistency is reached.) Season to taste and serve with crusty bread, topped with more pepper and oil.
CREAMY CARROT-GINGER SOUP
This recipe comes from Nicavid's Bakery & Cafe in San Antonio, and I was delighted to see it published in the local paper's "Chef's Secrets" column. Delicious hot or cold.
Provided by Elmotoo
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sauté the carrots, onions, celery and ginger in the vegetable oil in a saucepan over medium heat until vegetables have softened, about 10-12 minutes.
- Add the chicken stock and bring to a boil.
- Add the cream and again bring the soup to a boil, reduce heat, then let simmer for 5 minutes.
- Pour the soup into a blender or food processor and puree, then strain it back into the saucepan.
- Season to taste with salt and pepper.
CREAMY CARROT & TOMATO SOUP
I often double this recipe and freeze half so we can enjoy a taste of summer during the cold winter months. If I do freeze it, I omit the yogurt and stir it in after the soup's reheated. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in carrots, chicken broth, basil and parsley. Bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Stir in tomato juice. Pulse mixture in a blender until smooth., In another large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in tomato mixture, salt and pepper., Bring to a boil, stirring constantly; cook and stir until slightly thickened, 5-7 minutes. Remove from heat; stir in yogurt until blended. If desired, top with additional yogurt and basil., Freeze option: Before stirring in yogurt, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary. Stir in 1/2 cup Greek yogurt and, if desired, add toppings before serving.
Nutrition Facts : Calories 225 calories, Fat 12g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 683mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 5g fiber), Protein 5g protein.
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