CARROT SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h5m
Yield 4 to 6 first course servings
Number Of Ingredients 9
Steps:
- Heat the butter in a large soup pot over medium heat. Add the onion and garlic and cook, covered, stirring occasionally, until soft, about 7 minutes. Add the carrots and cook, covered, stirring occasionally, until somewhat tender, about 3 minutes more.
- Pour in the broth and the sugar. Season the soup with the salt. Bring to a boil, lower the heat, and simmer, covered, until the carrots are very soft, about 30 minutes. Remove from the heat and allow to cool.
- Working in batches, transfer the carrot mixture to a blender and puree until smooth.
- Return the carrot puree to the pot and reheat over medium heat. Stir in the lemon juice and season with pepper. Divide among warm soup bowls and serve immediately.
INDONESIAN CARROT SOUP
A flavorful soup with curry powder and coconut milk, this recipe comes from The New England Soup Factory Cookbook (wish I could take credit for it, but I can't!). Although the original recipe calls for vegetable stock (this is a vegetarian soup), I generally use chicken stock because I think it gives it a richer flavor. Adjust spiciness and sweetness by varying amount of hot pepper flakes and honey accordingly. Make sure you use a good quality canned coconut milk -- in my experience, powdered coconut milk isn't a good substitute. I love this as a soup, but it's also great as a sauce/gravy over white rice on its own. Yummy -- and I generally am not fond of really spicy foods. But this yummy and packs just enough of a kick!
Provided by Jakey Bakey
Categories Vegetable
Time 1h10m
Yield 10-12 cups, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Heat stockpot, add olive oil, garlic, ginger, onion, celery, and carrots.
- Saute for 10 minutes.
- Add curry, coriander, cumin, red pepper flakes, sherry and stock.
- Bring to a boil.
- Reduce heat and let simmer for 35 minutes.
- Remove from heat and add honey, coconut milk, cilantro, salt and pepper.
- Puree the soup in the pot using a hand blender (or in small batches in a real blender).
- Add more honey if you like it sweeter.
Nutrition Facts : Calories 388.1, Fat 21.4, SaturatedFat 15.5, Sodium 153.3, Carbohydrate 39.4, Fiber 6.7, Sugar 27.2, Protein 4.3
SIMPLE CARROT SOUP
This soup is low-calorie, high-flavor comfort food and favorite in my house on a chilly autumn evening.
Provided by Lee Crowell
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
- Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
- Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth.
- Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 16.4 g, Cholesterol 10.2 mg, Fat 3.1 g, Fiber 4.3 g, Protein 6.4 g, SaturatedFat 1.8 g, Sodium 391 mg, Sugar 7.3 g
CARROT SOUP
This nice creamy soup really hits the spot...whether you serve it by itself, with sandwiches or as a first course. My family enjoys it often here on our acre in the country.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly., Transfer to a blender; cover and process until blended. Return to pan. Stir in the milk, salt and pepper; heat through (do not boil). Garnish with cheese and parsley if desired.
Nutrition Facts : Calories 217 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 589mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 5g fiber), Protein 7g protein.
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