GOLDEN BEET SOUP
Provided by Selma Brown Morrow
Categories Soup/Stew Onion Appetizer Hanukkah Low Cal High Fiber Beet Fall Winter Low Cholesterol Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
- Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.
- Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
- Ladle soup into bowls. Drizzle some of greens puree over soup and serve.
CURRIED YELLOW BEET BISQUE
This warm and creamy soup is delicious with chapatis and raita, or with a cool cucumber and mint salad. It's yummy, cheap and vegan! And it can take a little heat, don't be scared to use hot sauce if you like it hot!
Provided by Mad Maryno
Categories Potato
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- On medium-high heat in a stockpot, fry the spices until fragrant. Add the onions, garlic, carrots and celery and sweat until transluscent.
- Add the potatoes and beets, sauté for a couple more minutes.
- Add the stock.
- Bring to a boil and simmer until the beets are cooked.
- Puree using a handheld blender.
- Slowly add in the coconut milk and the orange juice and blend a little bit more.
- Season with salt and pepper.
- Serve piping hot!
Nutrition Facts : Calories 249.3, Fat 14.5, SaturatedFat 10.8, Sodium 121.6, Carbohydrate 28.3, Fiber 6.1, Sugar 12.1, Protein 4.8
CURRIED CARROT BISQUE
Make and share this Curried Carrot Bisque recipe from Food.com.
Provided by Jacques Lorrain
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter over medium heat in pot. Stir in carrots, leeks, ginger, garlic
- and curry powder.
- Saute for about 5 minutes or until leeks soften slightly.
- Pour in chicken stock, bring to a boil, lower heat and simmer, covered, 20 ~ 25 minutes or until vegetables are tender.
- Puree in a blender or food processor.
- Return to heat, add whipping cream, salt and pepper and simmer for 5 minutes.
- Garnish with grated carrot. Serves 4 to 6.
- The Globe and Mail -----
Nutrition Facts : Calories 273.1, Fat 14.8, SaturatedFat 7.9, Cholesterol 42.8, Sodium 493.4, Carbohydrate 28.3, Fiber 4.7, Sugar 11.4, Protein 8.5
BEET, GINGER, AND COCONUT MILK SOUP
Provided by Andrea Bemis
Categories Soup/Stew Ginger Vegetarian Lunch Coconut Beet Healthy Vegan Self Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.
CURRIED BUTTERNUT-SHRIMP BISQUE
I love to make this for my family--they say the flavor is comfort food. This is a wonderful starter soup for a Thanksgiving meal.
Provided by southern chef in lo
Categories Onions
Time 40m
Yield 9 cups
Number Of Ingredients 12
Steps:
- Peel shrimp, and devein, if desired. Set aside.
- Melt butter in a 4-quart heavy saucepan over medium-high heat; add onion, and sauté 7 to 8 minutes or until tender. Reduce heat to medium; add squash, and cook, stirring occasionally, 15 minutes or until tender.
- Add 1 can broth, shrimp, curry, and thyme, and cook 2 to 3 minutes or just until shrimp turn pink. Let cool slightly.
- Process mixture in a blender or food processor until smooth, stopping to scrape down sides.
- Return mixture to saucepan; add remaining broth, and bring to a boil. Stir in 1 cup whipping cream, salt, and pepper; reduce heat to low, and simmer 5 minutes. Garnish, if desired.
Nutrition Facts : Calories 261.5, Fat 15.2, SaturatedFat 8.9, Cholesterol 110, Sodium 818.8, Carbohydrate 21.4, Fiber 3.5, Sugar 4.5, Protein 12.2
More about "curried yellow beet bisque food"
VEGAN CURRY SOUP WITH YELLOW BEETS
From abbeyskitchen.com
Estimated Reading Time 6 mins
- Heat the oil in a large soup pot over medium high heat. Add the onion, garlic and ginger and stir until soft, about 3-4 minutes. Add the curry powder, and stir everything until the spices coat the vegetables.
- Next, add in the carrots, yellow beets, and low sodium broth and bring to a boil. Reduce the heat to a simmer, top with the lid and cook for about 45 minutes, or until the beets are very soft. Add in the coconut milk. Transfer to a stand blender or blend with a handblender until smooth.
- To serve, top with a swirl of coconut milk, the colourful beets, coconut chip and hemp hearts. Enjoy!
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Servings 5-6Total Time 40 minsCategory VegetableCalories 183 per serving
- Fry onion and chopped garlic in olive oil over medium heat in pan for about 5 minutes, or until soft. Mix in chopped beets and cook for 2 minutes more.
- Stir in vegetable stock, salt, and pepper. Cover and let simmer for 25 minutes or until the beets are tender.
- Pour beet mixture into blender or food processor (you may have to do it in batches). Blend until creamy.
- Pour soup back into the pan and mix in cinnamon, allspice, and sugar. Cook for additional 3 minutes. You can add 1/2 cup of water to get the texture you want.
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