Curried Carrot Spread Food

CURRIED CARROT SOUP

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!

CURRIED CARROT SOUP

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.

CURRIED CARROT SPREAD

Steps:

• In medium covered saucepan cook carrots in small amount of boiling water, about 15 min or unti very tender.
• Drain.
• Meanwhile, in same skillet cook onion and garlic in hot oil until tender.
• Stir in curry powder and cumin.
• Transfer carrots and onion mixture to food processor; add beans and salt.
• Cover and process until smooth.
• Cover and refrigerate at least 4 hours, up to 3 days.
• To serve top with green onions.
• Serve with wheat crackers, triscuits or with vegetable dippers.

CURRIED CARROTS

Steps:

• In a large saucepan of boiling water boil the carrots for 3 minutes, or until they are crisp-tender, and drain them well. In a heavy skillet melt the butter over moderate heat, stir in the curry powder, and cook the mixture until it foams. Add the carrots, cook the mixture, stirring, for 1 minute, or until the carrots are tender, and stir in the lemon juice and salt and pepper to taste.

CURRIED CARROT SOUP

Steps:

• In a large, heavy pot over medium heat, warm 2 tablespoons olive oil. Add the shallots and sauté until translucent, about 2 minutes. Add the carrots, curry powder, and broth; increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover, and cook until the carrots are tender, about 20 minutes.
• Remove soup from heat; add the orange juice. Let cool slightly, 10 minutes. Place an immersion blender into the soup and begin pulsing to break up the carrot chunks. Once the soup has broken down a bit, purée until smooth. (If using a regular blender, ladle the soup into the blender and purée in batches.) Season to taste with salt and pepper.
• Ladle hot soup into bowls. Drizzle with additional olive oil, add a sprinkle of cilantro leaves, and serve immediately.

CURRIED CARROTS & RAISINS

Steps:

• Steam the carrots for apprx 10 minutes or until they are just the way you like them.
• While the carrots are steaming combine the honey, lemon juice, mustard, raisins and curry powder.
• Put the oil& butter in a heavy skillet over medium high heat, when butter is bubbling add carrots& saute them for 2 minutes.
• Sprinkle the brown sugar over the carrots, stirring constantly, stir in the honey/curry mixture and continue cooking until the carrots are completely glazed.
• Serve right away.

CURRIED CARROTS

Steps:

• Place the carrots in a heavy large saucepan and add cold water to cover.
• Cook over medium high heat just until tender, about 15 minutes.
• Drain and return to pan.
• Mix the butter, curry powder, salt and pepper and add to the carrots.
• Heat over very low heat, tossing to coat the carrots with the butter mixture.
• Add the lemon juice and brown sugar.
• Heat, tossing occasionally, until the carrots are glazed.
• Sprinkle with chopped pecans.
• Serve immediately.

CURRY CARROT DIP

Steps:

• In a nonstick skillet, saute onion in oil. Add the carrots, water, salt, pepper and curry. Bring to a boil. Reduce heat; cover and simmer for 6 minutes or until vegetables are tender. Uncover; cook for 8 minutes or until liquid has evaporated. Cool. , Transfer to a food processor or blender; cover and process until smooth. Add mayonnaise and mustard; mix well. Serve with vegetables.

CURRIED CARROT AND RED SNAPPER CHOWDER

Steps:

• Put the broth ingredients, except carrot juice, in a large pot. Add 6 quarts of cold water and bring to a boil over high heat. Lower the heat and simmer, until reduced to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth. Combine the carrot juice or grated carrots and 1 1/2 quarts of broth in a blender. Purée until liquefied. Strain. Set aside.
• Heat 1 teaspoon of the olive oil in a saucepan. Add the onion and garlic. Cook until soft, about 5 minutes. Add the curry powder and continue cooking for 3 minutes, stirring often. Add the carrot broth, 3 cups of celery root and 2 cups of the potatoes. Simmer for 15 minutes. Purée in a blender or food processor until smooth. Strain into a clean saucepan.
• Heat the remaining olive oil in a skillet. Fry the celery leaves until crisp. Drain on paper towels. Score the carrots lengthwise with a channel knife. Cut into very thin slices crosswise. Set aside in a bowl of ice water.
• Warm the soup over medium-low heat, but do not allow it to boil. Add the remaining celery root and potatoes. Simmer until tender, about 3 to 5 minutes. Add the fish and scored carrots. Season to taste with salt and pepper and simmer gently until the fish is cooked through, about 3 minutes. Ladle into 4 warmed soup bowls. Garnish with fried celery and serve.

SPICED CARROT SPREAD

Steps:

• Set a steamer basket in a saucepan with 2 inches simmering water. Add carrots. Cover and steam until tender, about 12 minutes. Transfer to a food processor, along with garlic, cumin, ginger, cinnamon, cayenne pepper, tahini, and lemon juice. Season with salt and pepper. Process until smooth, about 1 minute, adding up to 2 tablespoons water, if necessary.

FEMALE NOMAD'S CURRIED CARROT SOUP

Steps:

• Saute the onion in the butter for 5 minutes.
• Add the carrot slices, curry powder, powder chicken stock (or veggie stock) and 3 cups of water (or less water if trading in veggie stock).
• Simmer until the carrots are soft, 30-35 minutes. As soup is cooking, add the remaining 3 cups of water in half cup increments.
• Add salt and pepper, and adjust for taste.
• To blend, put half the soup in a blender or food processor. Blend at medium speed for a few seconds. Add the rest of the soup and the applesauce. Blend until smooth.
• Serve with fresh dill, mint, and sour cream sprinkled on top.

CARROT CREAM CHEESE SPREAD

Steps:

• In a large bowl, beat the cream cheese and sour cream until smooth. Stir in carrots, onion and salt. Serve with breadsticks, bagels or crackers.