CURRIED CARROT SOUP WITH ISRAELI COUSCOUS
Layers of carrot flavor define this spicy soup: Carrot peels are simmered in stock, cut-up carrots are sweated to extract their essence, and carrot juice is added as a final touch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Heat stock, carrot peels, and carrot trimmings in a medium saucepan over low heat 15 minutes. Pour stock through a fine sieve into a bowl; discard solids.
- Heat 2 tablespoons butter and the oil in a medium saucepan over medium-high heat. Add shallot and carrots; cook until slightly softened, about 5 minutes.
- Stir in curry powder; cook 30 seconds. Add stock; bring to a boil. Reduce heat to medium-low; simmer until carrots are tender, about 10 minutes. Season with salt. Remove from heat; let cool slightly.
- Meanwhile, bring 1 1/4 cups water to a boil in a small saucepan. Add couscous and 1/2 teaspoon salt. Cover; return to a boil. Reduce heat to low; cook 6 minutes. Remove from heat; let stand 5 minutes.
- Working in small batches, process soup in a food processor until smooth. Transfer to a clean saucepan. Add carrot juice. Heat over medium-low heat until warm (do not let boil). Season with salt.
- Melt remaining 2 tablespoons butter in a medium saute pan over low heat. Stir in couscous to coat; cook just until warmed through. Divide couscous among serving bowls; ladle in soup. Garnish with cilantro. Serve with limes.
CURRIED CARROT SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield Up to 6 (1 1/2 cup) servings
Number Of Ingredients 11
Steps:
- Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!
COUSCOUS WITH CARROTS AND RAISINS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 cups, 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the carrots olive oil, butter, salt, cinnamon, ginger, in a saucepan and cook over medium heat, stirring occasionally, until tender, about 8 minutes. Add the water and raisins to the carrots and bring to a boil. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the liquid is absorbed and the couscous is plump and tender, about 10 minutes.
- When ready to serve, fluff the couscous with a fork.
CURRIED LENTIL AND COUSCOUS SOUP
A spicy soup that's high in fiber, and packs a lot of flavor. I came up with the recipe after eating a Safeway Enlighten Lentil Couscous soup cup.
Provided by SuperSpike
Categories Lentil
Time 50m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- In a large pot sweat the onion, garlic, and mushrooms in canola oil until soft.
- Add carrots, celery, lentils, salt, and spices and saute for 2-3 minutes.
- Add chicken broth, tomatoes, and 2 cups of water. (later on add last 2 cups of water as needed). Simmer until lentils are al dente about 15-20 minutes.
- Add pineapple juice and spinach simmer until lentils are done about 5-10 more minutes.
- Take soup off the heat and add couscous. Let sit 5-10 mins then serve.
Nutrition Facts : Calories 134.7, Fat 3.3, SaturatedFat 0.4, Sodium 384.1, Carbohydrate 20, Fiber 5.2, Sugar 4.1, Protein 7.2
CURRIED CARROT AND COCONUT SOUP
There's a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I'd had cilantro, but hey, it worked.
Provided by Mark Bittman
Categories dinner, lunch, quick, weeknight
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
- Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
- If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 45 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 33 grams, Sodium 1394 milligrams, Sugar 13 grams, TransFat 1 gram
CURRIED CARROT SOUP
Quick, easy, and light. Plus it's the only way to get my niece to eat carrots.
Provided by Doug Matthews
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
- Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
Nutrition Facts : Calories 133.3 calories, Carbohydrate 20.2 g, Fat 5.4 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 414.7 mg, Sugar 10 g
CURRIED ISRAELI COUSCOUS
This is a great way to serve your delicious main dish protein. The large-size Israeli pearl couscous is perfect for soaking up sauce and has enough flavor to enhance any protein. Serve under fish, chicken, beef, or vegetarian proteins.
Provided by FrackFamily5 CA->CT
Categories Side Dish Curry Side Dish Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oil in a saucepan over medium heat. Add onion, bouillon cubes, curry powder, and oregano. Cook, breaking up bouillon cubes, until onion is soft, about 5 minutes. Add couscous and mix thoroughly.
- Add water to the saucepan and bring to a boil. Cover and reduce heat to low. Simmer, stirring frequently, until couscous is soft, 8 to 10 minutes.
Nutrition Facts : Calories 174 calories, Carbohydrate 29.7 g, Fat 3.7 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 0.5 g, Sodium 8.8 mg, Sugar 0.4 g
CURRIED COUSCOUS WITH SHRIMP
This also works with substituting sunflower seeds for the pine nuts. I've also tried adding a can of sliced water chestnuts. We like it a little on the spicy side, so you may want to cut back on the curry and red pepper a little if you want it mild.
Provided by brianh_ssllc
Categories Curries
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet.
- Cook shallot and pine nuts over medium heat for 2-3 minutes or until shallot is tender and pine nuts lightly browned.
- Add shrimp, vegetables, curry powder, and red pepper flakes.
- Cook over medium-high heat for 5 minutes, stirring constantly.
- Stir in salt, pepper, and chicken broth.
- Bring to a gentle boil and stir in couscous.
- Cover, remove from heat and let stand for 5 minutes.
- Fluff with a fork and serve.
Nutrition Facts : Calories 419.6, Fat 8.8, SaturatedFat 1.3, Cholesterol 220.9, Sodium 1022.6, Carbohydrate 47.1, Fiber 6, Sugar 5.1, Protein 36.3
CURRIED CARROT SOUP
This sweet and spicy curried soup has a wonderfully rich flavor even though it's made without a drop of cream. Serve it hot or chilled.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
- (At this point, if your carrots don't taste sweet enough, add a teaspoon of sugar). Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
- In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.
Nutrition Facts : Calories 185 g, Fat 6 g, Fiber 7 g, Protein 6 g
CURRIED CARROT SOUP
Curry, ginger and garlic are the savory seasonings in Thom Armentrout's soup. "I serve it piping hot," he notes from Fredericksburg, Virginia.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and garlic in butter. Stir in curry and ginger. Add carrots and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender. Remove from the heat and cool slightly. , Transfer to a blender; cover and process soup mixture in batches until smooth. Return to the saucepan. Add the cream, water, dill and pepper. Cook until heated through (do not boil).
Nutrition Facts : Calories 109 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 371mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
More about "curried carrot soup with israeli couscous food"
CURRIED ISRAELI COUSCOUS AND CHICKPEAS - SLENDER KITCHEN
From slenderkitchen.com
CURRIED ISRAELI COUSCOUS SALAD - DANCES WITH KNIVES
From danceswithknives.com
SOUP WITH ISRAELI COUSCOUS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ISRAELI COUSCOUS MINESTRONE SOUP RECIPE - ARCHANA'S KITCHEN
From archanaskitchen.com
THE BEST CHICKEN SOUP YOU'LL EVER EAT - AMBITIOUS KITCHEN
From ambitiouskitchen.com
CURRIED CARROT, LENTIL & ROASTED TOMATO SOUP - COUSCOUS ...
From sites.google.com
CURRIED CARROT SOUP - HEALTHIER. HAPPIER. QUEENSLAND.
From healthier.qld.gov.au
CURRIED COUSCOUS - FOOD NETWORK
From foodnetwork.co.uk
CURRIED CARROT SOUP WITH ISRAELI COUSCOUS
From mealplannerpro.com
CURRIED COUSCOUS, SPINACH, & ROASTED TOMATO SOUP RECIPE ...
From myrecipes.com
CURRIED CARROT SOUP WITH ISRAELI COUSCOUS RECIPE | RECIPE ...
From pinterest.co.uk
CURRIED ISRAELI COUSCOUS RECIPE - CHEFDEHOME.COM
From chefdehome.com
CURRIED LENTILS AND CARROTS ON COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
CURRIED CARROT AND TURNIP SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
MENDOCINO FARMS CURRIED COUSCOUS ... - THE MISSING LOKNESS
From themissinglokness.com
10 BEST ISRAELI SOUP RECIPES - YUMMLY
From yummly.com
CURRIED CHICKEN & COUSCOUS SOUP - PARENTS
From parents.com
ANDREW ZIMMERN'S CARROT SOUP WITH GINGER AND CURRY
From today.com
ISRAELI COUSCOUS SOUP WITH CURRY, CHICKEN & SPINACH RECIPE ...
From eatyourbooks.com
CURRIED COUSCOUS SALAD - SUPPER WITH MICHELLE
From supperwithmichelle.com
CURRIED CARROT SOUP WITH ISRAELI COUSCOUS RECIPES
From tfrecipes.com
CURRIED COUSCOUS RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
VEGETABLE SOUP WITH ISRAELI COUSCOUS - LIZZY LOVES FOOD
From lizzylovesfood.com
ADDING COUSCOUS TO SOUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CURRIED CARROT SOUP WITH TARRAGON OIL RECIPE - FOOD & WINE
From foodandwine.com
CURRIED CARROT SOUP RECIPE | EATINGWELL
From eatingwell.com
ISRAELI COUSCOUS SALAD - RICARDO
From ricardocuisine.com
CURRIED ISRAELI COUSCOUS RECIPES
From tfrecipes.com
ISRAELI COUSCOUS AND KALE STEW - MOUNTAIN MAMA COOKS
From mountainmamacooks.com
CURRIED COUSCOUS SALAD - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ISRAELI COUSCOUS WITH CARROTS, SO EASY AND YET SO TASTY
From nikibfood.com
ROASTED CARROTS WITH TURMERIC COUSCOUS - RACHAEL RAY IN SEASON
From rachaelraymag.com
CURRIED ISRAELI COUSCOUS (MOGRABIEH) : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
CURRIED ZUCCHINI & COUSCOUS RECIPE | EATINGWELL
From eatingwell.com
CURRIED CAULIFLOWER WITH ISRAELI COUSCOUS & GRAINS | TASTY ...
From tastykitchen.com
RECIPE: CURRIED CARROT SOUP - FOOD NEWS
From foodnewsnews.com
COCONUT CURRIED CARROT SOUP & ISRAELI COUSCOUS SALAD
From cobblerdumonde.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love