Cream Of Carrot Soup Food

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CREAM OF CARROT SOUP



Cream of Carrot Soup image

Rich tasting, warm and comforting. I had a recipe I loved for this soup, but the original called for a lot more butter and 2 cups of heavy cream. I didn't really want to save this soup for special occasions only, so I attempted to reduce the fat & calories by reducing the butter and replacing the cream with evaporated milk - I have even tried evaporated skim milk with success (but it is better with whole evaporated milk). If I am serving this to guests, I use the half-n- half, but for just me I like it with the milk. I have never missed the cream in this.

Provided by HeatherFeather

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup onion, finely chopped
2 tablespoons butter or 2 tablespoons margarine
4 1/2 cups carrots, peeled,thinly sliced
1 large potato, peeld,cubed
2 (14 1/2 ounce) cans 98% fat free chicken broth or 2 (14 1/2 ounce) cans vegetable broth
1 teaspoon ground ginger powder
2 cups evaporated milk or 2 cups half-and-half cream
1 teaspoon crushed dried rosemary
1/2 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste

Steps:

  • In a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so.
  • Add carrots, potatoes, chicken broth, and ginger powder.
  • Cover and cook on medium heat 30 minutes or until veggies are very tender.
  • Remove from heat and let cool 15 minutes.
  • Using a stick blender, puree the soup right in the pot (or pour some into a blender and puree- you'll have to do this in batches though).
  • Return to heat and add milk, rosemary, salt, and pepper.
  • Cook over low heat until heated through, maybe 5 minutes or so.

CREAM OF CARROT SOUP



Cream of Carrot Soup image

Make and share this Cream of Carrot Soup recipe from Food.com.

Provided by Darlene Summers

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup margarine
1/4 cup onion (chopped)
1/2 teaspoon garlic powder
1/2 teaspoon parsley
1/4 teaspoon seasoning salt
2 cups carrots (chopped)
1/2 cup all-purpose flour
4 1/2 cups chicken broth
1/4 cup whipping cream

Steps:

  • In a large pan, melt margarine. Sauté onion, garlic powder, parsley and seasoned salt.
  • Add carrots and sauté on low heat for about 5 minutes.
  • Stir in flour and blend real well.
  • Add chicken broth, stirring constantly. Bring to boil stirring constantly.
  • Then reduce heat and cover pot.
  • Simmer for 30 minutes, stirring occasionally.
  • In blender or food processor, purée the carrot mixture.
  • Return mixture to pan and stir in the whipping cream.
  • Heat till good and hot.
  • Serve with French bread.
  • YUM.

CREAM OF CARROT SOUP



Cream of Carrot Soup image

"I came up with this rich yummy soup when I was in a hurry one day and we needed something hot to eat," recalls Ruth Andrewson of Leavenworth, Washington. It's versatile, too. You can substitute most any vegetable with excellent results."

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 5 servings.

Number Of Ingredients 4

4 cups chicken broth
4 large carrots, cut into chunks
1/2 cup heavy whipping cream
1 teaspoon sugar

Steps:

  • In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes., In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through.

Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 773mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.

CREAM OF CARROT SOUP



Cream of Carrot Soup image

This is an easy delicious soup. Wonderful served as a start for a dinner party or great for a quick lunch. Enjoy with some crusty rolls any time of the year..

Provided by Dotty2

Categories     Lunch/Snacks

Time 30m

Yield 6 cups

Number Of Ingredients 5

4 -5 potatoes, diced or 4 cups diced potatoes
6 -8 carrots, diced or 4 cups diced carrots
1/2-1 cup Cheez Whiz, to taste (cheese spread)
1/2 cup cereal cream (to taste)
fresh dill

Steps:

  • Put carrots and potatoes in saucepan and just cover with water (no Salt)Boil Potatoes and carrots until tender. Do not drain.
  • Mash using hand blender,or kitchen blender.
  • Add Cheez Whiz according to taste.
  • Add half and half to taste.
  • add fresh dill to taste.

CREAM OF CARROT SOUP



Cream Of Carrot Soup image

This is my little picky eater's favorite soup.

Provided by Miss Tyckle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

¼ cup butter, cubed
2 ½ cups sliced carrots
1 large potato, peeled and cubed
1 cup chopped onion
1 stalk celery, chopped
3 cups chicken broth
1 teaspoon ground ginger
½ cup heavy whipping cream
1 teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
  • Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 14.8 g, Cholesterol 37.5 mg, Fat 11.7 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 585.9 mg, Sugar 3.5 g

CREAM OF CARROT SOUP WITH FRESH GINGER



Cream of Carrot Soup with Fresh Ginger image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Time 1h16m

Yield 4 servings, with plenty of lef

Number Of Ingredients 11

7 cups chicken, or vegetable stock
2 pounds fresh carrots, peeled
3 leeks, sliced in half lengthwise and thoroughly cleaned
1 yam, peeled
4 stalks celery
4 tablespoons butter
1 (3-inch) piece fresh ginger root, peeled and grated
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 pint heavy cream (optional)

Steps:

  • In a large pot, bring stock to a boil.
  • While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes).
  • In a saute pan, over medium-high heat, melt half of the butter. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
  • Add Sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
  • Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
  • Add salt and pepper.
  • To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.

CREAM OF CARROT SOUP



Cream of Carrot Soup image

Provided by Florence Fabricant

Categories     weekday, soups and stews, appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 8

2 cups sliced onions
5 cups coarsely chopped carrots
2 tablespoons butter
1/2 cup raw white rice
8 cups chicken stock
1 large carrot, scraped, for garnish
Salt and pepper to taste
1/2 cup sour cream or creme fraiche (optional)

Steps:

  • Saute onions and carrots in butter until tender, 7 to 8 minutes. Add rice and 4 cups stock. Cover and simmer until rice is very tender, 20 to 25 minutes.
  • Meanwhile, using vegetable peeler, shave carrot into 3-inch strips. Steam over 1/2 inch of water 2 to 3 minutes, or until tender.
  • Add remaining stock, salt and pepper. Cool slightly and puree. May be served either chilled or hot, garnished with carrot slivers and sour cream or creme fraiche if desired.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 8 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1134 milligrams, Sugar 12 grams, TransFat 0 grams

CREAMY CARROT SOUP



Creamy carrot soup image

Make a comforting starter or lunch in no time with our easy creamy carrot soup, topped with garlicky seeded croutons. Quick and simple, it takes just 30 minutes to make

Provided by Esther Clark

Categories     Dinner, Lunch, Starter

Time 30m

Number Of Ingredients 11

1½ tbsp oil
1 onion, sliced
1 celery stick, sliced
3 garlic cloves, 2 crushed and 1 left whole
1 kg carrots, thinly sliced
1.5 litre hot veg or chicken stock
½ small bunch of thyme
2 thick slices sourdough
1 tbsp mixed seeds
1 tbsp chopped parsley
1½ tbsp double cream, plus extra to serve (optional)

Steps:

  • Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened.
  • Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
  • Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.

Nutrition Facts : Calories 417 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 19 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 1.73 milligram of sodium

CREAM OF ROASTED CARROT SOUP(COOK'S ILLUSTRATED)



Cream of Roasted Carrot Soup(Cook's Illustrated) image

You can add 1 tablespoon grated fresh ginger with the garlic in step 2. This soup can also be served chilled.

Provided by Coppercloud

Categories     Vegetable

Time 1h10m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs carrots, peeled and sliced 1/2 inch thick (about 8 medium)
1 onion, medium halved and sliced 1/2 inch thick
2 teaspoons vegetable oil
salt
3 garlic cloves, minced-pressed through a garlic press (about 1 tablespoon)
1/4 cup dry white wine
1 bay leaf
1 1/2 cups low sodium chicken broth
1 1/2 cups low sodium vegetable broth
1/2 cup half-and-half
ground black pepper

Steps:

  • Adjust an oven rack to the middle position and heat the oven to 450 degrees. Toss the carrots, onion, 1 teaspoon of the oil and 1/2 teaspoon salt on a rimmed baking sheet and then spread in an even layer. Roast until the vegetables are well browned and softened, stirring occasionally, 25 to 30 minutes.
  • Transfer the roasted vegetables to a large saucepan. Add the remaining 1 teaspoon oil,cover,and cook over medium-low heat, stirring often, until the carrots soften further, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the wine and bay leaf; cook until the wine has reduced by half, about 1 minute. Add the broths. Bring to a boil over medium-high heat; cover, reduce the heat to medium- low and simmer until the soup is flavorful, about 5 minutes.
  • Puree the mixture in a blender (or food processor) until smooth,and return to a clean saucepan. Add the half-and-half and warm over low heat until hot,about 3 minutes. Season with salt and pepper to taste. (The soup can be refrigerated in an airtight container for up to 4 days. Warm over low heat until hot; do not boil.).

Nutrition Facts : Calories 169.9, Fat 6.7, SaturatedFat 2.7, Cholesterol 11.2, Sodium 159.1, Carbohydrate 22.4, Fiber 5.3, Sugar 9.6, Protein 4.7

FLAVORFUL CREAM OF CARROT SOUP



Flavorful Cream of Carrot Soup image

"Packed with vitamin-rich ingredients, this soup is both beautiful and delicious," assures LaVonne Hegland of St. Michael, Minnesota.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10-12 servings.

Number Of Ingredients 13

6 to 8 medium carrots (1 pound), coarsely chopped
2 medium potatoes, peeled and diced
1 cup water
2 medium onions, chopped
2 to 3 garlic cloves, minced
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 teaspoons salt
1 teaspoon sugar
6 cups milk
1 cup half-and-half cream
Pinch cayenne pepper
Paprika

Steps:

  • Place carrots, potatoes and water in a saucepan; cover and cook over medium heat until the vegetables are tender. Drain, reserving cooking liquid. In a skillet, saute onions and garlic in butter for 10 minutes. Add flour; cook and stir for 2 minutes. Place carrots, potatoes, onion mixture, salt and sugar in a blender or food processor; cover and puree until smooth, adding reserved cooking liquid as needed. Pour into a 3-qt. saucepan or Dutch oven. Stir in milk and heat through. Add cream and cayenne; heat through (do not boil). Garnish with paprika.

Nutrition Facts : Calories 204 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 518mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 2g fiber), Protein 7g protein.

CARROT SOUP WITH POTATOES AND CREAM



Carrot Soup with Potatoes and Cream image

This is a family favorite! We have it at all holiday dinners. The kids love it, too!

Provided by Jennifer M

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

2 tablespoons butter
1 Spanish onion, chopped
6 cups reduced-fat chicken broth
5 carrots, peeled and sliced
3 small potatoes, peeled and sliced
1 teaspoon herbes de Provence
1 pinch dried thyme
1 bay leaf
salt and pepper to taste
¼ cup heavy cream
8 sprigs parsley

Steps:

  • Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

Nutrition Facts : Calories 148 calories, Carbohydrate 19.7 g, Cholesterol 22.3 mg, Fat 6.5 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 3.6 g, Sodium 929 mg, Sugar 4.4 g

CREAMY CARROT SOUP



Creamy Carrot Soup image

When I serve this creamy carrot ginger soup, people are amazed by the bright color and are hooked by the deliciously different flavor. A hint of rosemary adds a nice spark to a slightly sweet soup. -Grace Yaskovic, Branchville, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

1 cup chopped onion
1/4 cup butter, cubed
4-1/2 cups sliced fresh carrots
1 large potato, peeled and cubed
2 cans (14-1/2 ounces each) chicken broth
1 teaspoon ground ginger
2 cups heavy whipping cream
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a Dutch oven, saute onion in butter until tender. Add the carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes. , In a blender, cover and puree in batches. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.

Nutrition Facts : Calories 267 calories, Fat 22g fat (14g saturated fat), Cholesterol 77mg cholesterol, Sodium 367mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein.

CREAMY CARROT WITH CURRY SOUP



Creamy Carrot With Curry Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Yield 8

Number Of Ingredients 11

2 tablespoons olive oil
1 ½ pounds peeled carrots, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
2 tablespoons curry powder
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: chopped roasted pistachios

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 157.7 calories, Carbohydrate 13.5 g, Cholesterol 34.5 mg, Fat 10.9 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 4.8 g, Sodium 100.7 mg, Sugar 5.1 g

CURRIED CREAM OF CARROT SOUP



Curried Cream of Carrot Soup image

A delicious soup to start a dinner with. Or have it as a meal with a salad and/or sandwich. Good hot, or chilled.

Provided by evelynathens

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1 large onion, chopped (1 cup)
1 teaspoon minced garlic
1 teaspoon minced peeled gingerroot
2 tablespoons butter
1 tablespoon curry powder
1/8 teaspoon cinnamon
2 lbs carrots, peeled and chopped
3 1/2 cups chicken broth
1 bay leaf
1/8 teaspoon dried thyme, crumbled
1/4 teaspoon pepper
1/2 cup light cream
1 tablespoon honey
plain yogurt or sour cream, as an accompaniment
chopped scallion

Steps:

  • In a large saucepan, cook the onion, garlic and ginger in butter over moderately-low heat, stirring, until onion is softened.
  • Stir in curry and cinnamon and cook, stirring, for 10 seconds.
  • Add carrots, stock, bay leaf, thyme, pepper and 1 ½ cups water, and boil.
  • Simmer mixture, covered, for 30 minutes.
  • Discard bay leaf and, in a blender, puree mixture in batches, transferring it to a large saucepan.
  • Whisk in cream, honey and salt to taste.
  • Ladle into bowls and top each serving with a dollop of yoghurt and a sprinkling of scallion.
  • Good hot or cold.

CREAMED CARROT SOUP



Creamed Carrot Soup image

Fat-free half-and-half gives velvety flair to this colorful recipe. It is a nice change of pace from tomato soup. Barbara Richard, Houston, Ohio.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 11

3/4 cup finely chopped onion
3 garlic cloves, minced
2 teaspoons olive oil
3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
6 cups sliced carrots (about 2-1/2 pounds)
3/4 cup cubed peeled potatoes
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 cup fat-free half-and-half

Steps:

  • In a large saucepan, saute onion and garlic in oil until tender. Add the broth, carrots, potatoes, salt, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are very tender. , Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree carrot mixture in batches. Return to the pan. Stir in half-and-half; heat through (do not boil).

Nutrition Facts : Calories 133 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 995mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

CARROT CREAM SOUP WITH GINGER



Carrot Cream Soup with Ginger image

Carrot cream soup takes very little time to make and I love it, especially in winter. You can add herbs as well if you like.

Provided by kiki

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
2 onions, finely chopped
1 clove garlic, minced
3 cups peeled and chopped carrots
2 ½ cups vegetable broth
1 teaspoon finely grated fresh ginger
salt and freshly ground black pepper to taste
1 pinch white sugar
¾ cup heavy whipping cream

Steps:

  • Heat oil in a large pot over medium-low heat and cook onions until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in carrots and cook until softened, 3 minutes more. Pour in vegetable broth and bring to a boil. Season with ginger, salt, pepper, and sugar. Cover, reduce heat, and simmer until vegetables are soft and cooked through, about 15 minutes.
  • Puree carrot soup with an immersion blender until smooth. Add heavy cream and heat through. Puree once more quickly with immersion blender, and season with salt and pepper.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 25.2 g, Cholesterol 61.1 mg, Fat 20.6 g, Fiber 5.4 g, Protein 3.8 g, SaturatedFat 10.8 g, Sodium 417.2 mg, Sugar 11.8 g

CREAM OF CARROT SOUP



Cream of Carrot Soup image

Provided by Jacques Pepin

Categories     dinner, weekday, soups and stews, appetizer, main course

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 1/2 pounds carrots, trimmed, peeled and cut into 1-inch pieces (5 cups)
2 onions (8 ounces), peeled and cut into 1-inch pieces (2 cups)
2 potatoes (12 ounces), peeled and cut into 1-inch pieces (2 1/4 cups)
6 cups chicken stock, preferably homemade, unsalted and defatted, or lower-salt canned chicken broth
1 1/2 teaspoons salt, less if using canned broth
3 1/2 cups whole or skim milk
1 1/2 tablespoons unsalted butter
3 tablespoons chopped fresh parsley or basil

Steps:

  • Place the carrots, onions and potatoes in a large saucepan. Mix in the chicken stock and salt. Bring the mixture to a boil over high heat; reduce the heat to very low, cover and cook gently for 35 to 40 minutes.
  • Transfer the mixture to the bowl of a food processor and process into a fine puree, or puree in the saucepan with a hand-held blender.
  • Return the pureed mixture to the saucepan, add the milk and butter and mix well. Bring to a simmer and serve sprinkled with the parsley or basil.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 4 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 1083 milligrams, Sugar 16 grams, TransFat 0 grams

CREAM OF CARROT SOUP



Cream of Carrot Soup image

This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 7

1/4 cup (1/2 stick) unsalted butter
1 medium yellow onion, diced small
1/4 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 1/2 pounds carrots, chopped
1/2 cup buttermilk
Coarse salt and ground pepper

Steps:

  • In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
  • Add flour and cook, stirring, until combined, 1 minute.
  • Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
  • Add carrots and bring to a simmer. Cook until carrots are very tender, 20 minutes.
  • Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
  • Add buttermilk and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

Nutrition Facts : Calories 247 g, Fat 13 g, Fiber 5 g, Protein 8 g, SaturatedFat 8 g

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From ricardocuisine.com


CREAM OF CARROT SOUP | RICARDO
In a large saucepan over medium heat, soften the carrots and onion in the butter. Add the milk. Season with salt and pepper. Bring to a boil, stirring frequently and scraping the bottom to prevent the milk from scalding. Cover, reduce the heat and simmer gently until the carrots are tender, about 20 minutes.
From ricardocuisine.com


BEST EVER CREAMY CARROT GINGER SOUP - THE BUSY BAKER
Instructions. Put a large pot over medium heat and add the olive oil. Throw the carrots, onions and garlic into the pot and let them cook a bit, just until the onions start to become a little soft. Grate some ginger over the pot as the vegetables are heating up and stir that in too.
From thebusybaker.ca


CREAM OF CARROT SOUP - DELICIOUSLY RAW | RAW FOOD CHEF
1 teaspoon apple cider vinegar. Pinch salt. METHOD. Rinse the soaked cashews under cold running water. Juice the carrot until you have 435 ml - add to the blender jug. Juice the stalk of celery and red/orange pepper and add to the blender. Add the soaked cashews and remaining ingredients. Whizz until silky smooth.
From deliciouslyraw.kitchen


CREAMY CARROT SOUP - RECIPETIN EATS
Cook for 20 - 25 minutes until carrot is very soft. Remove lid, turn heat off. Use a stick blender to puree the carrot (or cool slightly and do in blender). Add cream, milk, salt and pepper to taste. Stir. Adjust thickness with milk (or water), if desired. Ladle soup into bowls. Garnish with swirls of cream, bacon and parsley or thyme if desired.
From recipetineats.com


CREAMY CARROT SOUP RECIPE - NATASHASKITCHEN.COM
Add 4 cups chicken stock, bring to a simmer then partially cover and cook 20-25 minutes or until carrots have softened. Puree soup in a blender in batches or use an immersion blender. Return soup to pot and stir in 1/2 cup heavy cream and 1/2 cup milk. Season to taste with salt and pepper.
From natashaskitchen.com


CROCKPOT CREAM OF CARROT SOUP | TASTY KITCHEN: A HAPPY ...
Add all ingredients (except heavy cream and parsley) to a slow cooker. Cook on low setting for 6-8 hours or until vegetables are tender. Remove bay leaf. Using an immersion blender, puree the vegetables. (You may also puree in batches using a standard blender.) Turn the heat up to high and stir in heavy cream and parsley.
From tastykitchen.com


CREAM OF CARROT SOUP RECIPE | SPARKRECIPES
Place the pan over medium high heat. When the broth begins to boil, turn the heat down to medium-low. 3. Cook the carrots 20 - 30 minutes, or until they are very soft. 4. Pour the broth from the carrots into a bowl. Set the broth aside for later. …
From recipes.sparkpeople.com


CARROT SOUP RECIPES - FOOD & WINE
Go to Recipe. To make this healthy soup especially tasty, Naomi Pomeroy cooks the carrots with Madras curry powder, ginger and garlic. Before serving, she adds a little bit of Tabasco sauce and a ...
From foodandwine.com


CREAMY ROASTED CARROT SOUP - COOKIE AND KATE
Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired. To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos). Place the carrots on the baking sheet. Add 2 tablespoons olive oil and ½ teaspoon of the salt.
From cookieandkate.com


LYDA'S CREAM OF CARROT SOUP RECIPE | MYRECIPES
Reduce heat to medium, and simmer, stirring often, 20 minutes. Stir in rice, and cook, stirring often, 18 minutes or until rice is tender. Advertisement. Step 2. Remove from heat. Process mixture with a handheld blender until smooth. Stir in half-and-half, if …
From myrecipes.com


CREAM OF CARROT SOUP WITH GINGER AND CURRY - FOOD & WINE
Ingredient Checklist. 1 tablespoon coriander seeds ; 2 tablespoons vegetable oil ; 1/4 cup minced shallot ; 1/4 cup minced fresh ginger ; 1 1/2 tablespoons Madras curry powder
From foodandwine.com


CREAM OF CARROT SOUP - RICARDO
In a saucepan, soften the onion in the butter over medium heat. Add the carrots, potatoes and broth. Bring to a boil. Cover and simmer gently for about 20 minutes or until the vegetables are tender.In a blender, purée the soup until smooth. Season with salt and pepper.
From ricardocuisine.com


CREAM OF CARROT SOUP - SIMPLY STACIE
Once the butter melts, add the carrots, potato, celery and onion and sauté for 10 minutes. Add in the chicken broth and turn the heat up to boiling. Once the pot boils, turn it back down again to medium low. Cover the pot and simmer for 1 hour and 30 minutes. Remove the pot from the heat.
From simplystacie.net


INSTANT POT CREAM OF CARROT SOUP RECIPE - EATINGWELL
Select High temperature setting; add oil to the cooker and let it heat for 2 to 3 minutes. Add onion; cook, stirring occasionally, until slightly browned and softened, about 8 minutes. Add broth, carrots, potato and garlic; stir to combine. Press Cancel.
From eatingwell.com


CREAM OF CARROT SOUP RECIPE | MYRECIPES
I agree that this would have been too thin with the full amount of broth and milk. I cooked the carrots in 1 1/2 cups turkey broth, then added 1/2 cup …
From myrecipes.com


CREAMY CARROT SOUP RECIPE {30 MIN ... - SPEND WITH PENNIES
Instructions. In a medium soup pot, add oil, onion, carrots, and celery and cook over medium-high heat until onion is lightly browned. Add garlic, ginger, salt, paprika and pepper and cook and stir 1 minute. Add chicken broth and stir.
From spendwithpennies.com


CREAM OF CARROT SOUP - MIXFRUIT RECIPES
2 lbs. carrots 2 medium potatoes 3 or 4 large onions 1-2 fists of garlic (not cloves!) ~1 T dried thyme ~2 t ground coriander seed
From mixfruitrecipes.com


CREAM OF CARROT SOUP - HALF YOUR PLATE
In a large pot, heat oil and butter over medium heat. Add onions and soften for 3 minutes. Add garlic and ginger and cook for additional 2 mins. Add carrots, apples, and broth. Bring to a boil. Simmer on medium heat for 20 minutes, or until vegetables are tender. Using a blender, purée until smooth. Add maple syrup.
From halfyourplate.ca


CHICKEN WITH CREAM OF CHICKEN SOUP - CREATE THE MOST ...
Baked chicken with cream of chicken soup is a simple and tasty meal. But the canned soup used to create the creamy flavor is high in calories, fat and sodium. According to the USDA database, one can of condensed cream of chicken soup has 274 calories, 18 grams of total fat and 2,140 milligrams of sodium.
From recipeshappy.com


KNORR® PROFESSIONAL SOUP DU JOUR MIX CREAM OF CARROT PURéE ...
A smooth cream puree soup delivering carrot, garlic, chive, onion and potato flavours. Packaging. 4 x 591 GR. Container. Case. Product Number. GTIN: 10068400253430 Usage information. Preparation. Note: product must reach a minimum of 180°f (82°c) measured with a thermometer for 2 minutes by all cook methods given below. Stir before serving. Canada stove …
From unileverfoodsolutions.ca


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