Autumn Carrot Basil Soup Food

ROASTED CARROT AND TOMATO SOUP WITH BASIL

Steps:

• Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to large bowl (do not clean baking sheet).
• Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables and puree until smooth. Transfer to large saucepan. Add remaining vegetables and 1 1/2 cups water to blender and puree. Transfer to same saucepan. Gradually add enough milk to soup to thin to desired consistency. Stir in 1/4 cup basil. Simmer 10 minutes to blend flavors. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to simmer before continuing.)
• Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil and serve.

ROASTED CARROT AND TOMATO-BASIL SOUP

Steps:

• Heat oven to 400°F. Line pan with sides with cooking parchment paper; spray with cooking spray. Spread carrots, onions and garlic evenly in pan. Drizzle with oil; mix to coat. Sprinkle with 1 teaspoon salt and the pepper. Roast 25 to 30 minutes, turning occasionally, until vegetables are tender and slightly brown. Cool 10 minutes.
• Working in batches, add half the vegetables with 1 can of the drained tomatoes to blender or food processor. Puree until smooth or desired consistency. Pour into 4-quart Dutch oven. Repeat with remaining vegetables and tomatoes. Stir in reserved juices, the basil, remaining salt and the yogurt. Simmer about 10 minutes or until hot. Divide among 6 bowls.

AUTUMN CARROT SOUP

Steps:

• Place carrots, potatoes, apples, onion and celery in a large soup pot. Add juice, wine, and broth and bring to a boil. Cook/simmer for about 15-20 minutes or until carrots are very tender.
• Stir in salt, pepper, thyme, tarragon, nutmeg and brown sugar.
• Remove from heat and puree (in batches) in a food processor or blender.
• Return pureed soup mixture to pot and place on med-low heat. Stir in shredded cheese and sour cream. Stir often, until cheese is melted and soup is heated through.
• Serve.

CARROT SOUP WITH BASIL PESTO SWIRL

Steps:

• Basil Pesto: In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper.
• With motor running, add oil in thin steady stream. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze.).
• In Dutch oven, heat oil over medium heat; fry onion, shallot, carrots, potato, garlic, salt, pepper and curry powder stirring occasionally, until softened and golden, about 10 minutes.
• Add chicken broth and bring to boil.
• Cover, reduce heat and simmer to blend flavours, about 40 minutes.
• Ad nutmeg. Let cool slightly.
• Using immersion blender or in batches in blender, puré soup until smooth. Add water to thin if desired.
• (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.
• When ready to serve; reheat. Ladle into bowls; swirl 1 tsp pesto into each.

PRETTY AUTUMN SOUP

Steps:

• Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth. , Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.

AUTUMN SOUP

Steps:

• Brown beef, add onions. Cook until tender.
• Stir in remaining ingredients.
• Heat through.
• Enjoy!