CARROT GINGER TOFU SOUP
Steps:
- 1. Place carrots, onion and garlic into the Vitamix container and secure lid.
- 2. Select Variable 1.
- 3. Turn machine on and slowly increase speed to Variable 4 or 5.
- 4. Blend for 10 seconds or until chopped.
- 5. Heat oil in a small pan and saute chopped ingredients until onion is clear and carrots are tender. Add a little broth, if needed.
- 6. Place remaining ingredients into the Vitamix container, add sauteed ingredients and secure lid.
- 7. Select Variable 1.
- 8. Turn machine on and slowly increase speed to Variable 10, then to High. 9. Blend for 3-4 minutes or until heavy steam escapes from the vented lid.
GINGER CARROT SOUP
Puree this creamy recipe for Ginger Carrot Soup from Food Network with cream and freshly grated ginger.
Provided by Food Network
Time 1h35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
- Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
- Ladle into bowls and garnish with dollop sour cream and parsley sprigs.
CARROT GINGER SOUP
This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: 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.
Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CARROT SOUP WITH GINGER, TURMERIC AND LIME
Here is the antidote to cloying, overly sweet, one-dimensional, too-thick carrot soup: fresh carrots, bright spices and a squeeze of lime. The final sizzling of cumin and mustard seeds in coconut oil - the technique is known as tarka in Indian cuisine - adds an extra blast of flavor. Look for young carrots, long and slender, which are far fresher and tastier than the fat ones that come in jumbo bags. In warm weather, you can serve the soup chilled if you'd like.
Provided by David Tanis
Categories dinner, lunch, soups and stews, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Put a heavy-bottomed soup pot over medium-high heat and add 2 tablespoons coconut oil. When oil is hot, add onions and cook, stirring, for about 5 minutes, or until onions are lightly browned. Add ginger, garlic, turmeric, coriander and cayenne and cook for one minute more, or just until fragrant. Season generously with salt.
- Add carrots and 8 cups water. Raise the heat and bring to a brisk simmer, then put on the lid and turn heat to low. Cook until the carrots are tender, about 15 minutes. Remove from stove and let cool slightly. Purée in a blender in batches, then strain and return to soup pot. Thin with water if necessary; the soup should not be too thick. Set aside.
- While soup is cooking, simmer daikon in a few inches of salted water until tender, about 5 to 6 minutes. Drain and keep warm.
- Reheat the soup over medium heat, stirring occasionally. Meanwhile, heat remaining tablespoon of coconut oil in a small pan over medium-high heat. When hot, add mustard seeds, cumin seeds and serrano pepper. Cook for one minute, or until spices are fragrant and beginning to pop. Pour the entire contents of the pan into the soup and stir to combine. Taste for salt and adjust.
- Divide daikon pieces among 4 to 6 warmed bowls and ladle over a cup or so of soup. Garnish with cilantro leaves, if using, and give each bowl a squeeze of lime.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 8 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 633 milligrams, Sugar 11 grams, TransFat 0 grams
CARROT GINGER SOUP
Steps:
- Heat the oil in a medium pot over medium-high heat. Add the onions, ginger, cumin and salt and pepper to taste. Cook until the onions have softened slightly, about 2 minutes. Add the garlic and cook an additional 1 minute. Add the carrots, vegetable stock and 1 cup water. Cover, bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 30 minutes. Add the coconut milk.
- Blend in batches until smooth, or use an immersion blender. Garnish with a dollop of yogurt and chopped parsley if desired.
CARROT AND GINGER SOUP
My 2 year old loved this soup. Can be frozen. Great way to go through some carrots. Light meal for a summer day and hot and warming for a cold day.
Provided by Tessa Morales
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In 4-quart saucepan, melt butter over medium heat.
- Add onions and sauté until translucent, about 5 minutes.
- Add gingerroot and cook 2 minutes longer.
- Add carrots and stock to onions; heat to boiling over high heat.
- Reduce heat to low, cover and cook carrots until tender, 15 to 20 minutes.
- (Alternately, you can cook the carrots first, then add to stock- no need to thinly slice) Use hand blender to blend carrot mixture, in batches, until smooth.
- Salt and pepper to taste.
- Heat soup over low heat until hot.
- Ladle into bowls and serve.
- Use the vegetable stock for vegetarians.
Nutrition Facts : Calories 163.1, Fat 8.2, SaturatedFat 4.3, Cholesterol 20.6, Sodium 513.5, Carbohydrate 17.4, Fiber 2.9, Sugar 8.1, Protein 5.7
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- Heat the oil in a large heavy-bottomed pot (or a deep pan) over medium-high heat. Add the onion and sauté for 2-3 minutes until translucent. Then add garlic and ginger and sauté for another minute. Now add curry, paprika, and chili powder and sauté briefly to unfold flavors. Then add the carrots and potatoes and sauté briefly.
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