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!
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
CURRIED CARROT BISQUE
This is a thick creamy carrot puree. It can be served warm or cold. This is an adaptation from a recipe I found in "The Fat Smash Diet".
Provided by Amber Dawn
Categories Vegetable
Time 1h5m
Yield 10 cups
Number Of Ingredients 12
Steps:
- Add onion and carrots and olive oil in a medium saucepan and saute until soft, aproximately 10 - 15 minutes.
- Next, add the remaining ingredients, bring to a boil, and simmer for 30 - 40 minutes.
- Remove parsley and bay leaves.
- Use immersion blender and puree until smooth. (You can also use a blender if you don't have an immersion blender.).
- Additionally, you can run it thorough a strainer to make it more smooth.
Nutrition Facts : Calories 98.4, Fat 2, SaturatedFat 0.4, Cholesterol 1.2, Sodium 451.4, Carbohydrate 18.2, Fiber 3, Sugar 4.8, Protein 2.8
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
CARROT BISQUE
Make and share this Carrot Bisque recipe from Food.com.
Provided by Gracie92
Categories Vegan
Time 38m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a stockpot over low-med heat, cook the carrots and the onions in the peanut oil for 7 to 10 min.; cover and stir occasionally. You want the onions to brown but not burn, although if the burn a little bit it's not the end of the world. Add the garlic, curry, salt, and pepper; saute for 1 more minute Add the 3 cups broth, cover, and bring to a boil. Lower the heat and simmer for 10 to 12 min., or until the carrots are tender.
- Add the coconut milk and bring to a low boil. Turn the heat off. Use a handheld blender to puree half of the soup; if you don't have one, then puree half the soup in a blender and add it back to the soup pot. Add the maple syrup and stir. Serve hot.
Nutrition Facts : Calories 212.9, Fat 12.6, SaturatedFat 8.2, Sodium 288.9, Carbohydrate 25.1, Fiber 6.7, Sugar 13.1, Protein 3.3
CURRY CARROT APPLE BISQUE
Make and share this Curry Carrot Apple Bisque recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients except cream in a medium saucepan; cover and bring to a boil.
- Reduce heat to simmer and cook 20-25 minutes, until vegetables are tender.
- Puree cooked vegetables. Add cream and heat through.
Nutrition Facts : Calories 200.2, Fat 9.9, SaturatedFat 5.9, Cholesterol 33.4, Sodium 431.6, Carbohydrate 28.8, Fiber 5.8, Sugar 18.8, Protein 2.2
More about "curry carrot apple bisque food"
CURRIED CARROT AND APPLE SOUP | RECIPES
From weightwatchers.com
Cuisine IndianCategory Appetizers,SnacksServings 6Total Time 1 hr
- Add onion and salt; cook, stirring frequently, until onion is softened, 5-7 minutes. Add carrots, sweet potatoes, apples, ginger and curry powder; stir to combine.Add broth; stir to combine. Increase heat to high; bring to a boil. Cover pot and reduce heat to medium; simmer until vegetables are soft, 25-30 minutes.
- Stir in yogurt and sugar; remove from heat. Puree soup in pot using an immersion blender (or use a regular blender working in batches); serve garnished with scallions.
CURRIED CARROT AND APPLE SOUP | HEALTHY …
From weightwatchers.com
- Add onion and salt; cook, stirring frequently, until onion is softened, 5-7 minutes. Add carrots, sweet potatoes, apples, ginger and curry powder; stir to combine. Add broth; stir to combine. Increase heat to high; bring to a boil. Cover pot and reduce heat to medium; simmer until vegetables are soft, 25-30 minutes.
- Stir in yogurt and sugar; remove from heat. Puree soup in pot using an immersion blender (or use a regular blender, working in batches); serve garnished with scallions.
CURRIED CARROT AND APPLE SOUP O | HEALTHY …
From weightwatchers.com
- Add onion and salt; cook, stirring frequently, until onion is softened, 5-7 minutes. Add carrots, sweet potatoes, apples, ginger and curry powder; stir to combine.Add broth; stir to combine. Increase heat to high; bring to a boil. Cover pot and reduce heat to medium; simmer until vegetables are soft, 25-30 minutes.
- Stir in yogurt and sugar; remove from heat. Puree soup in pot using an immersion blender (or use a regular blender working in batches); serve garnished with scallions.
CURRIED CARROT & APPLE SOUP
From eatingwell.com
CURRIED CARROT PUREE | WILLIAMS SONOMA
From williams-sonoma.com
SWEET & SPICY CARROT BISQUE RECIPE - VEGETARIAN …
From vegetariantimes.com
CURRIED CARROT AND APPLE SOUP RECIPE - FOOD & WINE
From foodandwine.com
- In a large saucepan, melt the butter. Add the onion, leek, fennel and a generous pinch each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 9 minutes. Add the carrots, celery root, apple, gingersnaps, curry powder, garlic, ginger and thyme and cook, stirring, until the carrots and celery root soften slightly, 10 minutes. Add the stock and bring to a boil. Simmer over moderate heat, stirring, until the vegetables are very tender, 25 minutes. Discard the thyme sprigs.
- Working in batches, puree the soup in a blender with the sour cream and vinegar until smooth. Reheat the soup if necessary and season with salt and pepper. Ladle the soup into bowls, top with toasted pumpkin seeds and chopped mint and cilantro and serve.
CARROT APPLE BISQUE (FOR YOUR LITTLE EASTER BUNNIES)
From heartysmarty.com
APPLES, BUTTERNUT SQUASH, CARROTS + CURRY BABY FOOD PUREE
From babyfoode.com
CURRIED CARROT SOUP {HEALTHY VEGAN SOUP} - WELLPLATED.COM
From wellplated.com
CROCK POT CURRIED CARROT BISQUE RECIPE | CDKITCHEN.COM
From cdkitchen.com
CURRIED OBLIQUE CARROTS | GORDON FOOD SERVICE CANADA
From gfs.ca
CARROT CURRY (INDIAN STYLE) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CURRIED CARROT BISQUE - THE GLOBE AND MAIL
From theglobeandmail.com
HUNGARIAN APPLE SOUP - EATINGWELL
From eatingwell.com
EASY ROASTED CARROT CURRY - VEGGIE DESSERTS
From veggiedesserts.com
CREAMY ROASTED CARROT SOUP - COOKIE AND KATE
From cookieandkate.com
CREAMY CARROT SALAD - CURRY TRAIL
From currytrail.in
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