Carrot Cheddar Soup With Toast Soldiers Food

CARROT & CHEDDAR SOUP WITH TOAST SOLDIERS

Steps:

• Melt the butter in a large saucepan over a low heat and tip in the onion, carrots and potato. Fry gently for about 10 minutes, stirring from time to time, until the onion is soft and the vegetables are glistening.
• Pour in the stock and bring to the boil, then reduce the heat and partially cover the pan. Simmer for about 20 minutes, until the vegetables are soft.
• Whizz the mixture in a food processor or blender until smooth (a blender will give a smoother texture), then add the cheese and whizz again. Return the soup to the pan, pour in the milk, then reheat gently and taste for seasoning. Serve the soup with buttered toast soldiers.

GINGER-CARROT SOUP

Steps:

• Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize. Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture. Stir in the carrots, potato and the chicken or vegetable stock. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 18 minutes. Keep warm. Meanwhile, in a small saute pan over high heat, lightly toast the pine nuts. Set aside to cool. In a small bowl, combine the yogurt, honey, thyme and 1/2 teaspoon pepper. Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.

CARROT SOUP

Steps:

• Peel carrots and cut into 1/4 inch thick slices.
• In a saucepan, melt butter.
• Add onions and sauté for 3 minutes.
• Add carrots and 2 cups stock.
• Bring to boil, reduce to simmer, and cook 20 minutes.
• Puree soup in food processor, adding yogurt and milk.
• Return to pan and add stock or yogurt to adjust consistency.
• Add salt and pepper to taste.
• Serve hot or cold.

CARROT-CHEESE SOUP

Steps:

• In a saucepan, melt butter; stir in flour until smooth cook and stir over med heat for 2 minutes.
• Add carrot, onions and ham; cook, and stir for 1 min, then gradually add broth;.
• Bring to a light boil, and stir 2 minutes.
• Add cheese, parsley, and pepper;.
• Heat until cheese is melted, and veggies are tender.

DEE'S ROASTED CARROT SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir carrots, potatoes, onion, and garlic together in a large roasting pan; drizzle with oil and sprinkle with herbes de Provence, salt, and pepper.
• Roast in the preheated oven until vegetables are tender and beginning to brown, stirring once, about 50 minutes. Remove roasted vegetables from oven; scrape vegetables and any brown bits into a large pot. Pour vegetable broth into vegetable mixture; bring to a boil.
• Blend soup until smooth with a stick blender; stir in cream to thin soup to desired consistency.

DYLAN'S POTATO, CARROT, AND CHEDDAR SOUP

Steps:

• Heat the olive oil in a pot over medium heat; cook and stir the potatoes and carrots in the hot oil until hot, about 10 minutes. Season with salt, garlic powder, and onion powder. Pour the chicken broth over the mixture; continue cooking until the potatoes and carrots are soft, 10 to 15 minutes more.
• Pour about half of the potato-and-carrot mixture into a blender. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed soup to the pot. Stir the Cheddar cheese into the soup until melted. Ladle the soup into bowls and garnish with parsley to serve.

CARROT CUMIN SOUP WITH TOASTED PECANS

Steps:

• Preheat oven to 350°F.
• Make soup:
• In a saucepan cook onion in butter over moderate heat, stirring, until softened. Add carrots, cumin, and salt and cook, stirring, 1 minute. Add water and simmer mixture, covered, 25 minutes, or until carrots are very tender.
• Prepare pecans while carrot soup is simmering:
• On a baking sheet toast pecans in middle of oven 8 minutes, or until fragrant and 1 shade darker. Toss pecans with butter a nd salt to taste.
• In a blender purée soup until smooth.
• Divide soup between 2 soup bowls and top with pecans.

CARROT CHEESE SOUP

Steps:

• In a large saucepan, melt the butter; stir in flour until smooth. Cook and stir over medium heat for 2 minutes. Add carrot, onions and ham; cook and stir for 1 minute. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, parsley, pepper and hot pepper sauce; heat until the cheese is melted and the vegetables are tender.

CARROT SOUP WITH ORANGE & TARRAGON

Steps:

• In a Dutch oven, saute carrots and onion in butter for 8-10 minutes or until onion is tender. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until carrots are very tender. Cool slightly., In a blender, process soup in batches until smooth. Return all to pan; stir in the orange juice, brandy and minced tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend. Season with salt and pepper. Garnish with tarragon sprigs before serving.