Carrot Onion And Celery Soup By Me Food

CARROT, ONION AND CELERY SOUP BY ME!

Steps:

• Slice the carrots fine, mince the onion, slice the celery thin.
• In a big pot saute the onion in butter until softened.
• Stir in the carrot, celery and tarragon.
• Add broth and wine.
• Bring to a boil.
• Simmer until done.

CELERY AND CARROT SOUP

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
• Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.

CARROT & LENTIL SOUP

Steps:

• Place onion, garlic and cumin in a stock pot with 1/2 cup of the vegetable stock. Cook over medium-low heat until onion is soft and translucent.
• Add carrots and celery. Stir and cook for a 4-5 minutes (until coated with stock and somewhat soft).
• Add remaining 3 1/2 cups of vegetable stock (I like the low-sodium varieties) and 2 cups water. Bring to a boil, then simmer over low heat for 20-30 minutes.
• When carrots are softened (easily pierced with a fork), scoop 1-2 cups of soup at a time into a blender or food processor.
• Blend until smooth, thick and creamy. Repeat until you have processed all the soup.
• Return blended soup into the stock pot and add lentils.
• Cook over low to medium-low heat for 20-30 minutes, until lentils are soft.
• Refrigerate at this point to serve later, or continue to the next step.
• Ladle into soup bowls and add a tablespoon of buttermilk (or cream or sour cream) to each serving. Stir.
• Add freshly ground pepper to taste, garnish with parsley or basil (if desired) and serve. You may also add parmesan cheese or other toppings that you like.
• Serve with a thick, crusty bread and a side salad.

CELERY AND GINGER SOUP

Steps:

• Heat the oil in a pan and add the shallots and stir for a couple of minutes.
• Add the garlic, ginger, thyme, star anise, celery and carrot and sweat down for a few minutes with lid on.
• Pour in the stock, bring to the boil then simmer for 10 minutes to let flavours infuse and vegetables to soften.
• Season with salt and pepper. Remove star anise and thyme and blitz with a blender to a smooth soup.
• Add cream if using and bring everything back to a simmer to warm through.
• Finely chop the celery leaves and sprinkle on top when serving.

CARROT AND CELERY CREAM (SOUP)

Steps:

• Bring to boil chicken stock in a saucepan.
• Add carrots, celery, leaves, onion and parsley. Add salt and pepper.
• Season with bay leaf and cloves.
• Reduce heat and let simmer 20 to 30 minutes, until veggies are tender.
• Put in blender and reduce in puree.
• Put back in the saucepan and add the cream.
• Simmer 2 to 3 minutes, just to reheat.

SIMPLE CARROTS AND CELERY SIDE DISH

Steps:

• Put stock in medium sized pot and bring to a rapid boil.
• Add the carrots and the celery to the pot.
• Boil for about 10 to 12 minutes or until the carrots are tender.
• Scoop out the veggies and serve. Most of the liquid will be boiled away so you can simple discard that but if I am serving plain rice I will often spoon it over the top since it is tasty and there isn't much of it.

CARROT, APPLE & CELERY SOUP

Steps:

• Place the carrots, onion and celery in a lare pan and add the vegetable stock.
• Bring to a boil, reduce heat, cover, and let simmer for 10 minutes.
• Meanwhile, peel, core, and dice 2 of the apples.
• Add the diced apples, tomato paste, bay leaf, and sugar to the pan and bring to a boil over medium heat.
• Reduce the heat, partially cover the pan, and let simmer for 20 minutes.
• Remove and discard the bay leaf.
• Meanwhile, wash, core, and cut the remaining apple into thin slices, without peeling.
• Place the apple slices in a small pan and squeeze the lemon juice over apple slices.
• Heat the apple slices gently and let simmer for 1-2 minutes, or until the apple is tender.
• Drain the apple slices and set aside until required.
• Place the carrot and apple mixture in a blender or food processor until smooth.
• Gently reheat the soup if necessary and season to taste with salt and pepper.
• Ladle the soup into 4 warmed bowls, top with the reserved apple slices and shredded celery leaves.
• Serve immediately.

SPICY CARROT AND POTATO SOUP

Steps:

• Heat the oil in a large saucepan or casserole pan.
• Fry the chopped raw vegetables gently on a medium heat for about 5 minutes until slightly softened.
• Sprinkle over the cumin, coriander and chilli powder and stir into the veg, cook gently for another minute.
• Pour in the vegetable stock.
• Bring up to the boil and then simmer for 20 minutes until the veg is tender.
• Use a stick blender in the pan to blend the soup or transfer to a food processor and blend to a smooth consistancy. You may need to add more boiled hot water at this point if too thick.
• Taste and season as required with salt and pepper.
• Serve with crusty bread and a twist of black pepper.