SPICY CARROT AND POTATO SOUP
A really simple, medium sweet spiced soup. This soup uses spices from the storecupboard. Excellent for a starter as can be made in advance and also freezes well.
Provided by west1871
Time 45m
Yield Serves 6
Number Of Ingredients 10
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.
CARROT POTATO SOUP
Comforting and simple, this carrot potato soup is a must-make for soup season. It's economical, easy to throw together with a few basic ingredients, freezes perfectly, and it's so delicious.
Provided by Katia
Categories Soup
Time 35m
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat. Add onion, a pinch of salt and pepper, and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add the garlic, and cook for an extra minute until fragrant.
- Add carrots, potatoes, celery, herbs, salt and pepper to the pot. Give a good stir and cook for about 2-3 minutes to enhance their flavor.
- Stir in the broth, bring to the boil, reduce the heat to a simmer, cover with a lid and cook for 20 minutes. Stir occasionally.
- Turn the heat off, and let it cool slightly.
- Transfer approximately 1 cup of the soup to a stand blender and whizz just until smooth. Be careful because it's still hot, and make sure you don't over blend. This way you get a creamier soup, but you can use a hand blender instead, or you can skip this step if you wish.
- Return the blended soup to the soup, toss well to combine and taste to adjust the seasoning to your taste. It depends on the broth you used, you might need to adjust the salt. Stir in the parsley.
- Serve with freshly ground black pepper, extra parsley, and crusty bread.
Nutrition Facts : Calories 181 kcal, Carbohydrate 35 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 403 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
ROASTED SWEET POTATO & CARROT SOUP
This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day
Provided by Chelsie Collins
Categories Dinner, Lunch, Soup, Starter, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
- Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
- Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
- Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
- Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
- Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.
Nutrition Facts : Calories 419 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
MASHED CARROTS AND POTATOES
Provided by Pete Wells
Categories easy, quick, side dish
Time 7m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Boil the vegetables separately in salted water until very tender, 5 to 7 minutes, then drain. In one of the pans you used for boiling, mash the carrots well with the butter, saffron and lemon zest, then add the potatoes and mash well. Thin with milk or crème fraîche and add salt to taste - don't be shy about it.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 7 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 581 milligrams, Sugar 7 grams, TransFat 0 grams
POTATO ROSEMARY SOUP WITH CRISPY CARROTS
I found this recipe in an issue of Better Homes and Gardens, and decided to try it since I had all of the ingredients on hand. Wow, was I ever impressed by this simple recipe. The soup is flavorful, thanks to the rosemary (although my daughter actually likes it better without the rosemary - your choice to add it in or not!) and very hearty. Perfect for a cold winter day. The crispy carrots are optional but they really do take this soup up a notch. I like to make the crispy carrots first, but you could also start making them while the soup simmers. I could eat the crispy carrots all on their own!
Provided by LifeIsGood
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium-to-large-sized soup pot, melt butter over medium heat. Add onion, salt and pepper. Cook, stirring, until the onions are translucent but not browned. Add potatoes, 2 cups of the water and rosemary. Bring to boiling, then reduce the heat and simmer, covered, for 20 minutes or until the potatoes are tender and can be pierced with a fork. Remove from heat.
- Mash the potatoes with a potato masher until no lumps remain. (You could also use an immersion blender or a regular blender. This will make the soup smoother.) Add remaining 2 cups of water. Bring to boiling, then reduce heat and simmer, uncovered, about 10 minutes or until thickened and to your desired consistency, stirring frequently.
- Crispy Carrots:.
- In a 10 inch skillet, heat oil over medium-high heat. Wait until the oil gets hot. Add the carrot ribbons, a few at a time, to the hot oil. Cook for 1 to 2 minutes or until crisp. Transfer to a cooling rack or paper towels and immediately sprinkle with the kosher salt.
- Spoon soup into serving bowls and top with the crispy carrots and sprinkle with some black pepper.
CARROT MASHED POTATOES
Serve this creamy side dish with our Turkey Meatloaf Muffins for a delicious meal for the whole family that kids will really enjoy.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Place potatoes and carrots in a small stockpot with enough cold water to cover; bring to a boil over high heat. Reduce heat; simmer until tender, about 10 minutes. Drain, and return to pot; place over low heat to dry out, 1 to 2 minutes.
- Remove pot from heat. Pour half-and-half over vegetables, and add butter; roughly mash with a wooden spoon or potato masher. Season with salt and pepper, and serve immediately.
POTATO-AND-CARROT MASH
This recipe is part of the Mad Hungry: TV Dinners menu. See the article for freezing instructions.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Place potatoes, carrots, and garlic in a medium saucepan. Cover with water. Add a large pinch of salt. Bring to a boil, and cook until completely tender, about 20 minutes.
- Drain vegetables, reserving 3/4 cup cooking liquid. Return all but 1/4 cup liquid to pot. Add milk and butter, and season with salt and pepper. Mash until smooth, adding remaining liquid to desired consistency.
MASHED POTATOES WITH CARROT
One day, I wanted to make my mashed potatoes more interesting, so I added a carrot and some onion. This delightful dish adds color to any entree and makes an attractive plate.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place the vegetables in a saucepan, cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until tender., Drain and place vegetables in a bowl; mash until smooth. Add the cream, butter, salt, pepper and sugar; mix well.
Nutrition Facts : Calories 247 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 374mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
MASHED POTATO SOUP
Easy creamy textured potato and carrot soup. Simple and easy to prepare. This recipe is for a request for a lost recipe.
Provided by Steve P.
Categories Potato
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan cook the onion, celery, and carrot in butter over medium-low heat, stirring, until the vegetables are tender.
- Stir in the broth and rosemary, and bring to boiling.
- Whisk in the potatoes, a little at a time, bring the soup to a boil again, stirring, and add the vinegar, parsley, and season with salt and pepper to taste.
Nutrition Facts : Calories 195.9, Fat 7.3, SaturatedFat 4.3, Cholesterol 17.9, Sodium 790.9, Carbohydrate 27.3, Fiber 3, Sugar 4.1, Protein 5.5
CARROT SOUP WITH MASHED POTATOES
With a beautiful mix of spices and fresh ingredients, not only is this soup absolutely fabulous but you can also use up your mashed potato leftovers... awesome isn't it!
Provided by Francine Lizotte
Categories Vegetable Soup
Time 55m
Number Of Ingredients 13
Steps:
- 1. In a large pot over medium-high heat, add butter. When it starts foaming, add onions and stir just enough to coat them with butter. Cover, reduce heat to medium-low and cook for 3 minutes
- 2. Add carrots, stir well, cover, increase the heat to medium and cook for 5 minutes. A couple minutes later, quickly stir well.
- 3. Add leftover mashed potatoes, combine them with the ingredients before pouring in the chicken broth. Add Herbes de Provence, rosemary, paprika, thyme and white pepper; stir well. Add bay leaf and bring the mixture to a boil, whisking often. Reduce heat to medium-low and simmer gently for 30 minutes, stirring occasionally.
- 4. When time is up, turn off the heat and let the mixture rest for 5 minutes. Remove the bay leaf and discard it. Using an immersion blender, process until the soup is smooth with no lumps in it; taste and adjust if necessary.
- 5. Portion soup in warm bowls and drizzle 1 tbsp. per bowl with heavy cream and garnish with a parsley
- 6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=VAIa2B7ST6c
MASHED POTATOES AND CARROTS
Although found as a holiday recipe, this dish can be enjoyed anytime of the year. It was found in The Thanksgiving Cookbook, 1991.
Provided by Sydney Mike
Categories Mashed Potatoes
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put potatoes & carrots in a large saucepan, then cover with about 2 inches of lightly salted cold water.
- Bring to a boil, then reduce heat, cover & boil slowly for about 20 minutes, or until both vegetables are very tender. Drain thoroughly & reserve 3/4 cup of the cooking liquid.
- Mash vegetables, then add the butter & the reserved hot cooking liquid, beating until the mixture is fairly smooth.
- Add the cream, salt & pepper & beat until nearly smooth ~ Small lumps of carrot are not a problem!
- Reward over low heat, beating constantly, then serve. DO NOT COVER AFTER THEY ARE MASHED, OR THE VEGETABLES WILL BECOME MUSHY.
Nutrition Facts : Calories 255.8, Fat 10.2, SaturatedFat 6.2, Cholesterol 31.8, Sodium 656.6, Carbohydrate 38.4, Fiber 6.2, Sugar 5.4, Protein 4.6
MASHED POTATOES WITH CARROTS
Categories Dairy Potato Vegetable Side Christmas Easter Thanksgiving Kid-Friendly Back to School Carrot Winter Christmas Eve Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6-8 servings
Number Of Ingredients 4
Steps:
- Cook potatoes and carrots in separate medium saucepans of boiling salted water until tender, about 25 minutes. Drain potatoes and carrots. Return each vegetable to its own pan. Mash potatoes; stir over low heat to dry slightly, about 2 minutes. Mix in whipping cream and 3 tablespoons butter. Mash carrots coarsely in pan. Mix into potatoes. Season mixture to taste with salt and pepper. (Mashed potatoes can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)
- Transfer mashed potatoes to large bowl and serve hot.
CARROT SOUP WITH POTATOES AND CREAM
This is a family favorite! We have it at all holiday dinners. The kids love it, too!
Provided by Jennifer M
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.
Nutrition Facts : Calories 148 calories, Carbohydrate 19.7 g, Cholesterol 22.3 mg, Fat 6.5 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 3.6 g, Sodium 929 mg, Sugar 4.4 g
CARROT & POTATO SOUP
Make and share this Carrot & Potato Soup recipe from Food.com.
Provided by Tebo3759
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions& garlic in margarine until tender.
- Add chicken broth, carrots, potatoes, Italian seasoning and bay leaf.
- Simmer, uncovered, until vegetables are tender, about 20-25 minutes .
- Discard bay leaf and puree soup.
- Season with salt& pepper.
ROOT VEGETABLE MASH
Mash doesn't have to be all about potatoes. This superhealthy side adds swede and carrots to the mix for a veggie treat
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 4
Steps:
- Place the potatoes, swede and carrots in a large pan of salted water. Bring to the boil and cook for 20-25 mins until tender. Drain and mash with a potato masher. Add the butter and a generous amount of seasoning.
Nutrition Facts : Calories 171 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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- Slowly pour in the vegetable stock and add the cumin. Reduce the heat to medium-low and cook covered for 20 minutes or until you can easily pierce the vegetables with a fork.
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