CREAMY SPICED CARROT SOUP
Cinnamon and spice make this velvety soup oh so nice! The carrot soup is blended with Progresso® chicken broth and a little cream before topping with an herbed gremolata made with Progresso® panko bread crumbs.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 6
Number Of Ingredients 17
Steps:
- In 4-quart saucepan or Dutch oven, heat oil over medium-high heat. Add onions and celery to oil; cook a few minutes. Add garlic; cook about 5 minutes or until vegetables are translucent. Add carrots; cook 8 minutes, stirring occasionally, until carrots are tender. Add chicken broth, bay leaf, orange peel strips, salt, cinnamon, cloves, and pepper. Heat to boiling; reduce heat. Simmer 10 minutes, stirring occasionally. Stir in whipping cream; remove from heat.
- Meanwhile, make gremolata. In 8-inch skillet, melt butter over medium heat. Add bread crumbs to butter; cook until lightly browned, stirring occasionally. Stir in parsley and grated orange peel. Remove from heat; set aside.
- Remove bay leaf and orange peel strips from soup; discard. Pour soup into blender in small batches; cover and puree each batch until completely smooth. Ladle into warm bowls. Sprinkle soup with 1 teaspoon gremolata. Pass the remaining gremolata at the table.
Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 65 mg, Fat 5 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 10 g, TransFat 1/2 g
SPICY CARROT SOUP
A healthy, tasty, and spicy soup I made for Thanksgiving for a Turkish/Japanese crowd, who really enjoyed the heat! I used homemade chili powder from de arbol chilis, and homemade chicken stock instead of vegetable. Simple to make. The chopping takes a little while if you are slow like me, and it cooks for a long time, but does not really need to be attended too much. From a book called 400 Soups. The original recipe also included garlic croutons for topping.
Provided by Shalabhanjika
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, add the onions and carrots and cook gently for 5 minutes, stirring occasionally. Add the ground spices and cook gently for 1 minute, continuing to stir.
- Stir in the stock, bring to a boil, then cover and cook gently for about 45 minutes until the carrots are tender.
- Puree the soup in a blender or food processor, or with a hand-held blender (so easy!). Return to rinsed-out pan, season to taste with salt and pepper, reheating gently. Garnish with coriander.
CREAMY SPICY CARROT SOUP
Rich and creamy, with a great flavor and a bright color: very pretty *and* very tasty. For a still-tasty, more-healthy version, skip the butter and the initial sauté of onion and potato entirely, replace the heavy cream with nonfat milk or soy/rice milk, and omit the soy sauce.
Provided by Cheryl T-Z
Categories Lunch/Snacks
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in the bottom of a large pot.
- Add onion and sauté until onion is somewhat translucent.
- Add potato cubes and cook, stirring frequently, until cubes are slightly browned.
- Add water.
- Bring to a boil.
- Add carrots, garlic, and celery.
- Reduce heat, cover, and simmer for twenty minutes, or until vegetables are tender.
- Remove from heat and cool for 5 minutes.
- Puree soup in food processor until smooth.
- Add soy sauce, cream, dried spices, half-and-half and the fresh dill.
- In a small bowl, blend together yogurt, lemon juice, and the rest of the dill.
- To serve, ladle carrot soup into bowl and garnish with yogurt sauce.
SPICED CARROT SOUP
Steps:
- Heat oil over medium low heat in heavy Dutch oven. Add onion and garlic, stir, add salt, pepper, sugar, cumin and coriander, and cook slowly 1015 minutes until onions are translucent. Add carrots, rice, bay leaf and stock or water and cook 30 minutes, or until rice is puffed up and carrots can be crushed against side of pot with wooden spoon. Pass through food mill into clean pot. Taste and adjust seasoning if necessary. Bring back to a simmer, then serve garnished with crispy shallots.
- Heat oil to 360 degrees. Separate the shallot slices into rings and place in medium bowl. Sprinkle flour over and toss lightly to coat evenly. Working with a small handful at a time, sprinkle shallots over oil and stir gently. Fry until golden brown, 13 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with a pinch of salt. Repeat with remaining shallots, salting while still warm. Use as garnish for Spiced Carrot Soup.
CREAMY CARROT SOUP
Make and share this Creamy Carrot Soup recipe from Food.com.
Provided by patnmax
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a heavy 4-quart saucepan over medium-high heat.
- Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes.
- Stir in the carrots and cook, stirring another 2 to 3 minutes.
- Add the rice and broth and season with sea salt to taste.
- Bring to a boil, partially cover the saucepan, and reduce the heat to medium-low.
- Simmer the soup until the rice is soft and the carrots are tender when pierced with a sharp knife, 25 to 30 minutes.
- Transfer the soup to a food processor or blender; process until smooth.
- Scrape down the sides and process a few more seconds.
- Return the soup to the saucepan.
- Season with sea salt and pepper to taste. Reheat before serving. Garnish with green onions or chives.
- For Vegetarian/Vegan use only the vegetable broth.
CREAM OF CARROT SOUP
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
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.
CARROT & PARSNIP SOUP
Create a batch of creamy parsnip and carrot soup for a warming lunch or supper. Serve with crusty bread and freeze any leftovers you have for busy days
Provided by Liberty Mendez
Categories Lunch, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan and fry the onion and celery for 10 mins, stirring occasionally until softened. If they start to catch, add a small splash of water. Add the garlic, thyme and ½ tsp black pepper and cook for 2 mins. Add the carrots, parsnips and stock and bring to the boil. Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally.
- Blend using a stick blender until smooth. Add the cream and blitz again until combined, then taste for seasoning. To serve, ladle into bowls and scatter over a little chopped parsley, if you like.
Nutrition Facts : Calories 190 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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- Optional: Roast the carrots in a 200°C/400°F oven drizzled with 2 tablespoons olive oil and seasoned with salt for 25-30 minutes or until they are starting to caramelize. Add to the soup with the potatoes.
- Saute the onions and carrots (if not roasting) for 10-15 minutes until the carrots start to caramelize. Add the garlic, ginger and potatoes, season with salt and pepper and cook for another 5 minutes.
- Pour in the stock, cover with a lid and reduce the heat. Allow to simmer for 20-25 minutes or until the carrots and potatoes are soft.
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