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 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
PUREED CARROT SOUP
This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. You can garnish it with any number of chopped fresh herbs, as well as with croutons.
Provided by Martha Rose Shulman
Categories one pot, soups and stews, appetizer, main course, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
- Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
- Serve, garnishing each bowl with croutons and a sprinkle of herbs.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1186 milligrams, Sugar 8 grams, TransFat 0 grams
HOT OR COLD CARROT SOUP
I love carrot soup. This one can be hot or cold. If you want it hot, you can butter up your croutons for an even heartier taste. If you want it cold, you can use whipped cream to bring out the flavor of honey and fresh ginger. This is from Rachael Ray.
Provided by Boomette
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using a food processor, pulse the onion 4 times to chop. Transfer to a medium pot, add the olive oil and ginger and cook over medium heat, stirring often, until the onion is golden, about 3 minutes. Pulse the carrots in the food processor to chop finely. Add to the pot along with the chicken broth, cover and bring to a boil. Lower the heat and simmer until the carrots are tender, 5 to 7 minutes. Wipe out the food processor.
- Puree the soup in batches in the food processor and transfer to a bowl. Stir in the honey and season with salt.
COLD CARROT SOUP WITH GINGER
Make and share this Cold Carrot Soup With Ginger recipe from Food.com.
Provided by Alia55
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan or soup pot, melt butter, add onion and garlic and cook until tender. Add ginger and cook a few minutes more. Do not allow mixture to brown.
- Add curry powder and cook 2 minutes longer.
- Stir in carrots and mix well with onions.
- Add rice, stock, salt and pepper.
- Bring mixture to boil, reduce heat, cover and simmer gently until carrots are tender about 45 minutes.
- Puree soup in blender. Chill thoroughly and stir in cream.
Nutrition Facts : Calories 471, Fat 31.2, SaturatedFat 18.2, Cholesterol 104, Sodium 1107.2, Carbohydrate 39.6, Fiber 5.5, Sugar 12.8, Protein 10.1
SPICED CARROT & LENTIL SOUP
A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker
Provided by Jane Hornby
Categories Dinner, Lunch, Snack, Soup, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
- Simmer for 15 mins until the lentils have swollen and softened.
- Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
- Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
Nutrition Facts : Calories 238 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.25 milligram of sodium
CHILLED CARROT SOUP WITH CUMIN AND LIME
Categories Soup/Stew High Fiber Wheat/Gluten-Free Lime Carrot Summer Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.
- Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.
- Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.
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CARROT GINGER SOUP (CHILLED OR HOT) - BOWL OF DELICIOUS
From bowlofdelicious.com
5/5 (22)Total Time 40 minsCategory Soup, VegetarianCalories 195 per serving
- Melt the 4 tablespoons of butter in a large pot over medium high heat, stirring constantly, until browned and starting to foam.
- Turn the heat down to medium and add the onions to the pot and sauté until softened, about 2 minutes. Add the carrots and a generous pinch of salt and cook for another 3-5 minutes, until they are coated in butter and begin to soften.
- Add the minced ginger (1 tablespoon), orange zest (1/2 teaspoon), and chicken stock (4 cups). Bring to a boil, then simmer on low, covered, for about 20 minutes (or until carrots are tender and easily pierced with a fork).
- Remove from heat. Use an immersion blender to puree the soup to desired consistency (alternatively, you may do this in batches in a traditional blender).
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