CHILLED MANGO AND CARROT SOUP
Steps:
- Place all ingredients except the pepper and carrot garnish in a blender and process until smooth. Cover and chill.Garnish with milled black pepper and grated carrot. Serve with homemade bread sticks.BREAD STICKS: Halve loaf (30-35 cm) lengthways, then halve each piece lengthways. Cut each piece into 4 pieces, to make 16 bread sticks. Place on a baking sheet and toast under the grill until golden brown.
CHILLED CARROT SOUP
Provided by Michael Symon : Food Network
Categories appetizer
Time 4h50m
Yield 10 servings
Number Of Ingredients 12
Steps:
- In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat. Add the coriander and cumin seeds and saute until fragrant, about 2 minutes. Add the ginger, onion, and jalapeno and sweat for 4 minutes. Add all liquid ingredients and bring to simmer. Add the carrots and simmer for 2 hours.
- Remove from heat and puree using an immersion blender or regular blender. Strain twice through a fine-mesh sieve, pushing through all the solids with a rubber spatula. Chill in the refrigerator for 2 hours.
- Garnish with creme fraiche and cilantro and serve.
CHILLED CARROT AND CAULIFLOWER SOUP
Provided by Melissa d'Arabian : Food Network
Time 3h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in large pot over medium heat. Add the onions and cook until tender, about 5 minutes. Add the carrots, cauliflower, red pepper flakes, lemon zest, cumin, stock, and 2 cups water and bring to a boil. Cover and simmer over low heat until the carrots are very tender, about 30 to 40 minutes. Let the soup cool slightly, and then blend until smooth, working in batches. Pour the soup into a large bowl and whisk in 1/2 cup of the yogurt. Taste and season with salt and pepper. Chill the soup in the refrigerator for at least 2 hours up to 24 hours. Serve the soup in individual bowls with dollops of remaining yogurt, and some chopped green onion.
- When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Nutrition Facts : Calories 133 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 537 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 6 grams, Sugar 8 grams
CHILLED CURRIED CARROT SOUP
Categories Soup/Stew Onion Quick & Easy Low Cal Low/No Sugar Wheat/Gluten-Free Curry Carrot Chill Gourmet
Yield Makes about 3 1/2 cups, serving 4
Number Of Ingredients 6
Steps:
- In a large heavy saucepan cook the onion and the carrots in the oil, covered, over moderately low heat, stirring occasionally, until the onion is softened, add the curry, and cook the mixture, stirring, for 1 minute. Add the broth and 3 cups water, bring the liquid to a boil, and simmer the mixture for 15 to 20 minutes, or until the carrots are very tender. In a blender or food processor purée the soup in batches, let it cool completely, and chill it, covered, until it is cold. The soup may be made 1 day in advance and kept covered and chilled. Divide the soup among 4 bowls and sprinkle it with the chives.
CHILLED CARROT AND MANGO SOUP
Make and share this Chilled carrot and mango soup recipe from Food.com.
Provided by Missy Wombat
Categories Mango
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place all the ingredients except for the black pepper in a blender and process until smooth.
- Garnish with black pepper and serve well chilled.
Nutrition Facts : Calories 120.9, Fat 0.6, SaturatedFat 0.1, Sodium 70.3, Carbohydrate 30.3, Fiber 4.8, Sugar 22.4, Protein 1.6
CHILLED CARROT SOUP WITH GARDEN HERBS
This lovely summer soup has a rich, smooth texture even though it contains no cream. For a picnic, bring the cold soup in a thermos and the chives in a plastic bag, and then serve in sturdy ceramic bowls.
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat olive oil in large saucepan over medium heat. Add carrots and onions and sauté 4 minutes. Add thyme, brown sugar and nutmeg; saut é until vegetables are tender, about 6 minutes. Add chicken broth. Cover pot; simmer until carrots are very soft, about 25 minutes. Using slotted spoon, transfer vegetables to processor. Add 1/4 cup cooking liquid. Puree vegetables until smooth. Return puree to pot. Stir in orange juice. Season to taste with salt and pepper. Chill. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with chives.
CHILLED MANGO AND PINEAPPLE SOUP
This is a refreshing soup, perfect for a sweet side dish in the summer! Garnish with a lime slice for a pretty presentation!
Provided by Ivon
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 2h15m
Yield 4
Number Of Ingredients 5
Steps:
- Blend mangoes, pineapple, water, sugar, and lime juice in a blender until smooth; strain through a fine-mesh strainer. Chill soup in the refrigerator for 2 hours.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 27.3 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 3.1 mg, Sugar 23.5 g
CHILLED CARROT SOUP
This soup is the essence of carrots, but a sprinkling of breadcrumbs sauteed in olive oil adds crunch and just a hint of richness.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Melt butter in a medium saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add carrots, and cook for 2 minutes, stirring occasionally. Add water, and bring to a boil. Reduce heat, and simmer until carrots are very soft, 25 to 30 minutes.
- Filling a blender halfway and covering with a kitchentowel, puree soup in batches. Stir in honey, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.
- Before serving, prepare breadcrumbs: Heat olive oilin a medium-size saute pan over medium-high heat. Add fresh unseasoned coarse breadcrumbs.Stir constantly until toasted and golden brown, about 2 minutes. Transfer to a bowl, and let cool. Stir in finely chopped fresh flat-leaf parsley, and season with salt and pepper. Garnish each serving with 1 tablespoon breadcrumb mixture, and thinly sliced baby carrots if desired.
Nutrition Facts : Calories 189 g, Fat 9 g, Protein 3 g
CHILLED CARROT GINGER SOUP
Make and share this Chilled Carrot Ginger Soup recipe from Food.com.
Provided by GingerlyJ
Categories Vegetable
Time P1DT20m
Yield 2 pounds, 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the carrots and ginger and cook for 5 minutes, stirring occasionally. Add 2 cups of the stock, season with salt and pepper and bring to a boil. Cover and simmer over low heat until the carrots are tender, about 25 minutes.
- 2. Strain the cooking liquid into a heatproof bowl. Discard the ginger. In a blender, puree the vegetables with 1 cup of the cooking liquid until smooth. Stir the puree into the cooking liquid in the bowl and add the lemon juice, honey and remaining 1/2 cup of stock. Refrigerate until chilled or for up to 1 day. Season the soup with salt, pepper and hot sauce and serve garnished with cilantro leaves.
Nutrition Facts : Calories 129.9, Fat 3.9, SaturatedFat 0.6, Cholesterol 3, Sodium 248.5, Carbohydrate 20.8, Fiber 4.6, Sugar 10.5, Protein 4.1
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