CREAMY POTATO-CARROT SOUP
In this sweet and savory potato and carrot soup, carrots and apple lend the sweet notes, while potato and half-and-half add a savory counterpoint and a layer of creaminess. The bay leaf gives it a depth of flavor. Top this simple soup with celery leaves and a drizzle of half-and-half.
Provided by Liv Dansky
Categories Healthy Fall Soup & Stew Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Heat oil in a large heavy pot over medium heat. Add onion, celery, salt and pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes.
- Add broth, carrots, potatoes, apple and bay leaf to the pot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the carrots and potatoes are tender, about 20 minutes. Discard the bay leaf.
- Working in batches, if necessary, pour the soup into a blender. Secure the lid on the blender, remove the center piece to allow steam to escape and place a clean towel over the opening. Process until smooth, 45 seconds to 1 minute. (Alternatively, puree soup in the pot with an immersion blender until smooth. Use caution when blending hot liquids.) Return the soup to the pot and stir in lemon juice and 1/2 cup half-and-half. Top each serving with celery leaves, if desired, and drizzle each with 1 teaspoon half-and-half.
Nutrition Facts : Calories 144 calories, Carbohydrate 23 g, Cholesterol 7 mg, Fat 6 g, Fiber 4 g, Protein 3 g, SaturatedFat 2 g, Sodium 286 mg, Sugar 8 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.
COZY CARROT POTATO SOUP
Make and share this Cozy Carrot Potato Soup recipe from Food.com.
Provided by Carol
Categories Potato
Time 50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Chop potatoes, carrots and garlic.
- Heat oil in a large stock pot. Add potatoes, carrots and garlic and saute for a few minutes.
- Dissolve bouillon cubes in boiling water and add to stock pot.
- Add basil, oregano, garlic powder, pepper and salt. Stir and cover.
- Let everything simmer for 20 minutes, or until the carrots and potatoes are soft.
- Remove from heat and stir.
- Pour 3/4 of the mixture (including all the liquid) into a blender and puree until all is blended well. The blended amount should make about 2 bowls.
- Pour soup into bowls and top each with the remaining vegetable bits left in the stock pot.
Nutrition Facts : Calories 454.1, Fat 14.6, SaturatedFat 2.1, Sodium 1291.9, Carbohydrate 77.3, Fiber 11.8, Sugar 10.2, Protein 8.1
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.
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- Heat your soup pot over medium low heat. Once the pot is hot, add the bacon and cook until crisp. 10-12 minutes. Transfer the bacon to a paper towel lined plate. Pour out all but about 2 tablespoons of the bacon fat.
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