CARROT-THYME SOUP WITH CREAM
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h5m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the carrots, stock and thyme in a pot. Bring to a boil, and then reduce the heat to low and simmer for 45 minutes to 1 hour.
- Remove from the heat and transfer the soup in two batches to a blender (or you may use an immersion blender). Puree the soup completely, and then stir in the honey and cream. Taste, and then add salt and pepper as needed. Use a little warm broth if the soup needs thinning.
- Serve while warm with a few thyme leaves on top.
- To freeze: Allow the soup to cool, ladle into freezer-proof quart or pint containers with lids and place in the freezer.
- To thaw and cook: Place the soup container in the refrigerator for 24 hours to slowly thaw, or place it in a bowl of cool water for 45 minutes to 1 hour. Heat the thawed soup in a sauce pan over medium-low heat until warmed through, about 15 minutes.
ROASTED CARROTS & FENNEL
This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots-as many as the pans will hold. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.
Nutrition Facts : Calories 139 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges
FENNEL CARROT SOUP
This soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds-a pleasant complement to the carrots, apple and sweet potato. -Marlene Bursey, Waverly, Nova Scotia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, melt butter over medium-high heat. Add fennel; cook and stir 2-3 minutes or until lightly toasted. Add carrots, sweet potato and apple; cook and stir 5 minutes longer. , Stir in broth, rice, bay leaf and curry powder; bring to a boil. Reduce heat; simmer, covered, 30 minutes or until vegetables and rice are soft. , Remove from heat; cool slightly. Discard bay leaf. Process in batches in a blender until smooth; return to pan. Stir in lemon juice, salt and pepper. Cook over medium heat 5 minutes or until heated through, stirring occasionally. Sprinkle with parsley.
Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 989mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
FENNEL AND CARROT SOUP
A creamy soup where all the vegetables meld together. Serve with some toasted bread croutons for a topping. Cheese bread makes it super delicious!
Provided by Orange Azalea
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a heavy pot over medium heat. Add fennel, carrots, celery, leeks, thyme, and bay leaf. Season with salt and pepper. Reduce heat to medium-low. Cover and cook, stirring occasionally, until vegetables soften but do not brown, 30 to 45 minutes.
- Pour broth into the pot and bring to a boil. Reduce heat and simmer until all of the vegetables are cooked, about 10 minutes. Remove the thyme stems and bay leaf. Puree soup using an immersion blender.
Nutrition Facts : Calories 199.4 calories, Carbohydrate 20 g, Cholesterol 36.1 mg, Fat 12.8 g, Fiber 8 g, Protein 4.5 g, SaturatedFat 7.4 g, Sodium 1262.4 mg, Sugar 3.7 g
ROASTED CARROT AND FENNEL SOUP WITH MISO-GLAZED MUSHROOMS AND CASHEW CREAM
Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that's brightened by fennel and enriched with savory miso.
Provided by Linda Shiue, MD
Categories Soup/Stew Cashew Carrot Fennel Olive Oil Pepper Onion Ginger Mushroom Vinegar Dinner Lunch Side Dairy Free Vegan Vegetarian Roast miso Crohn's & Colitis Crohn's
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Place cashews in a small bowl and pour in water to cover. Let soak at room temperature at least 2 hours and up to 4 hours.
- Preheat oven to 400°. Toss carrots and fennel on a rimmed baking sheet with 2 Tbsp. oil and 1 tsp. salt. Season with pepper. Roast, rotating pan halfway through, until vegetables are just starting to brown around the edges, about 20 minutes.
- Heat 1 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add onion, ginger, and ¼ tsp. salt and cook, stirring occasionally, until onion is softened slightly and translucent, about 5 minutes. Mix in roasted carrots and fennel, then add mirin, scraping up any browned bits. Pour in broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are softened, 30-40 minutes.
- Meanwhile, whisk 2 tsp. miso and 1 Tbsp. warm water in a small bowl to combine. Heat remaining 1 Tbsp. oil in a medium skillet over high. Cook mushrooms, tossing occasionally, until golden brown, about 6 minutes. Remove from heat, add miso mixture, and stir to coat. Set aside.
- Drain cashews and transfer to a blender. Pour in enough water to cover (½-¾ cup) and blend on high speed until smooth and light. (about 2 minutes if you're using a high-speed blender). It should be the consistency of just-whipped cream. Thin with more water if needed.
- Remove pot with carrot mixture from heat and stir in remaining 1 Tbsp. miso. Purée soup with an immersion blender until smooth (or, use a regular blender, working in batches if needed). Thin with more broth or water, if needed. Stir in vinegar; taste and season with more salt and pepper if needed. Stir in ¼ cup cashew cream.
- Ladle soup into bowls and top with reserved mushrooms, a dollop of cashew cream, and reserved fennel fronds.
CARROT FENNEL SOUP
Provided by Ruth Cousineau
Categories Soup/Stew Blender Appetizer Quick & Easy Dinner Fennel Carrot Fall Healthy Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F with rack in lowest position.
- Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
- Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
- Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.
CARROT SOUP
This nice creamy soup really hits the spot...whether you serve it by itself, with sandwiches or as a first course. My family enjoys it often here on our acre in the country.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly., Transfer to a blender; cover and process until blended. Return to pan. Stir in the milk, salt and pepper; heat through (do not boil). Garnish with cheese and parsley if desired.
Nutrition Facts : Calories 217 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 589mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 5g fiber), Protein 7g protein.
CARROT THYME SOUP
Make and share this Carrot Thyme Soup recipe from Food.com.
Provided by Shirl J 831
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter with the oil in pan.
- Saute the onion and garlic in mixture till onions are limp.
- Add carrots and toss to coat.
- Add stock, champagne, thyme, parsley and sugar. Simmer till carrots are crisp-tender.
- Puree in small batches and return to pan.
- Reheat and season with salt and pepper. Add more sugar if needed.
Nutrition Facts : Calories 253.1, Fat 8, SaturatedFat 2.8, Cholesterol 7.6, Sodium 279.6, Carbohydrate 31.6, Fiber 5.9, Sugar 15.4, Protein 6.6
More about "carrot soup with thyme and fennel food"
ROASTED CARROT AND FENNEL SOUP - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (3)Category LunchCuisine SoupCalories 109 per serving
- Preheat the oven to 200°C (390°F) fan / 180°( 360°F) conventional oven.Place the sliced carrots on a baking tray, drizzle over 1 tablespoon of olive oil and ¼ teaspoon of sea salt. Roast in the oven for 10 minutes.
- After 10 minutes add the sliced fennel and fresh thyme to the pan, toss gently so that the fennel picks up some oil.Return the tray to the oven and roast for another 10 to 15 minutes.The carrots and fennel should be cooked and tinged around the edges.
- While the carrots and fennel are roasting cook the onion.Heat 1 tablespoon of olive oil in a saucepan.Add the chopped onion and chopped celery along with ¼ teaspoon of sea salt. Cook over medium heat, stirring often until soft, about 15 minutes.Add the garlic then cook for another minute or two.
- Once the carrots and fennel are cooked remove the tray from the oven. Discard the thyme, then transfer the vegetables to the saucepan.Add the stock to the saucepan, season with ¼ teaspoon each of sea salt and freshly ground pepper.Simmer for 10 to 15 minutes then using a handheld blender blend the soup until smooth.Serve immediately with the fennel fronds as a garnish along with croutons and a dollop of vegan yoghurt.
FENNEL AND CARROT SOUP RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (106)Author Alex LauServings 6Estimated Reading Time 3 mins
- Heat 4 Tbsp. butter in a large heavy pot over medium. Add fennel, onion, carrots, potato, thyme, and bay leaf; season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally and reducing heat if needed, until vegetables are soft but not browned and have released their moisture, 45–60 minutes (this will give them deep flavor).
- Add broth, bring to a boil, and season with salt and pepper. Reduce heat and simmer until potato is falling apart, 8–10 minutes. Let cool slightly. Remove herbs.
- Working in batches, purée in a blender until smooth. Strain into a clean pot; season with salt and pepper.
- Heat remaining 2 Tbsp. butter in a small saucepan over medium. Add chestnuts and cook, stirring often, until butter is browned and chestnuts are toasted, about 4 minutes.
CREAMY CARROT SOUP | RECIPETIN EATS
From recipetineats.com
CREAMY CARROT SOUP WITH WHITE BEANS AND FENNEL
From runningtothekitchen.com
CARROT AND FENNEL SOUP - HEALTHY CANNING
From healthycanning.com
ROASTED CARROT AND FENNEL SOUP WITH GARLIC-THYME CROUTONS
From floatingkitchen.net
Servings 4Total Time 1 hr 10 minsCategory Soups And Stews
CARROT SOUP RECIPES
From allrecipes.com
FENNEL, CARROT, AND LEEK GRATIN RECIPE | KITCHN
From thekitchn.com
OUR FAVORITE CARROT SOUP RECIPES - TASTE OF HOME
From tasteofhome.com
SOUP RECIPES: CREAM OF MUSHROOM, CARROT AND LENTIL, CREAMY …
From smh.com.au
BEST FENNEL LEEK SOUP RECIPE - HOW TO MAKE FENNEL AND LEEK …
From food52.com
ROAST CARROT & FENNEL SOUP | VEGETABLES RECIPES | JAMIE MAGAZINE
From jamieoliver.com
FENNEL AND CARROT SOUP | ZEST FOR COOKING
From zestforcooking.com
NIGEL SLATER’S FRESH SOUP RECIPES FOR SPRING | FOOD | THE GUARDIAN
From theguardian.com
CARROT AND FENNEL SOUP RECIPE - FOOD.COM
From food.com
COOK THIS: THREE RECIPES FROM SMITTEN KITCHEN KEEPERS, INCLUDING …
From nationalpost.com
ROASTED CARROT AND FENNEL SOUP | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
APRIL SHOWERS GOT YOU DOWN? THIS WARMING SCANDINAVIAN FISH SOUP …
From salon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love