Hearty Carrot Soup Recipes

HEARTY CARROT SOUP

Steps:

• Combine all together in a large Dutch oven or soup kettle.
• Bring it to a boil, reduce heat and simmer, uncovered for about one hour or until vegetables are tender.

HEARTY RUTABAGA, TURNIP, AND CARROT SOUP

Steps:

• Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
• Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.

HEARTY BEEF, POTATO, AND CARROT SOUP

Steps:

• In a large soup pot with 1/3 cup of the left-over beef stock, saute' the chopped celery and onion until tender.
• Add the Quinoa, baby portabellas, sliced carrots and quartered potatoes; stir to mix well. Let this cook a couple of minutes to enhance the flavors.
• Stir after one minute.
• Add the cubed roasted chuck roast. Stir all together.
• Add balance of left-over beef stock, all the water, the ketcup, apple cider vinegar, Steak Sauce, and Dijon Mustard. Stir well.
• Add the package of Sazon Goya with Cilantro n' Tomato. Stir to incorporate into soup mixture.
• Bring to a boil.
• Cover and simmer for 20-25 minutes.