Carrot Soup With Sesame Seeds And Chives Food

HOISIN-SESAME CARROTS

Hoisin-Sesame Carrots image

Glazed carrots take on the Asian flavors of hoisin and sesame.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons sesame seeds
1 pound carrots, peeled and sliced 1/4-inch-thick on the diagonal
3 tablespoons hoisin sauce
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives

Steps:

Toast the sesame seeds in a large dry skillet over medium-high heat, stirring, until lightly browned, about 2 minutes. Transfer to a small dish and set aside.
To the same skillet, add the carrots, hoisin, butter, a pinch of salt, a few grinds of pepper and 1/2 cup water. Bring to a simmer over medium-high heat. Lower the heat to medium, cover and cook until the carrots are tender and easily pierced with a fork, about 20 minutes.
Uncover the skillet and raise the heat to medium-high. Simmer until the liquid has reduced to a glaze, about 2 minutes. Remove the pan from the heat. Adjust the seasoning with additional salt and pepper. Serve sprinkled with the toasted sesame seeds and chives.

CARROT SOUP WITH SESAME SEEDS AND CHIVES

Carrot Soup with Sesame Seeds and Chives image

Categories Soup/Stew Milk/Cream Appetizer Sauté Celery Leek Carrot Winter Chive Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

5 tablespoons butter
3 1/2 cups chopped peeled carrots
1 cup chopped leeks (white and pale green parts only)
1/2 cup chopped celery
6 cups low-salt chicken broth
1/2 cup whipping cream
1/2 cup sour cream
1 teaspoon oriental sesame oil
2 cups 1/2-inch bread cubes (from day-old crustless French bread)
1 1/2 tablespoons sesame seeds, toasted
2 tablespoons chopped fresh chives

Steps:

Melt 2 tablespoons butter in heavy large pot over medium heat. Add carrots, leeks, and celery. Cover and cook until vegetables soften slightly, stirring occasionally, about 10 minutes. Add broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, about 25 minutes. Cool slightly.
Working in batches, puree soup in blender until smooth. Return soup to pot. Whisk cream, sour cream, and 1/2 teaspoon sesame oil into soup. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Melt remaining 3 tablespoons butter with remaining 1/2 teaspoon sesame oil in heavy large skillet over medium heat. Add bread cubes and sauté until golden brown and crispy, about 4 minutes.
Bring soup almost to simmer over medium heat. Ladle into bowls. Mound croutons in center of each. Sprinkle with sesame seeds and chives and serve.

SESAME CARROTS

Sesame Carrots image

This simple way to cook carrots is one of the most popular vegetable dishes we make at work. The smell and taste is great with the addition of the sesame oil.

Provided by JustJanS

Categories Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1/2 kg fresh, peeled carrot
2 tablespoons oil
2 teaspoons sesame oil
2 tablespoons sesame seeds, tossed in a dry pan over a medium heat until golden
salt and pepper

Steps:

Cut the carrots in 3 pieces, then each piece in half.
I would cut the chunky end into 4 if it was very big.
Place in a baking tray and roll in the 2 tablespoons of oil.
Cover and bake for 40 minutes in a moderate oven.
Remove the cover and sprinkle over the sesame oil and season with salt and pepper to taste.
Return uncovered to the oven for 10 minutes.
Serve sprinkled with the toasted sesame seeds.

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